Soup is good, filling and healthy, especially when it is kosher split pea soup with the added attraction of flanken. You should add knee bones for more flavor. Your family and friends will enjoy every spoonful of your lovingly made soup that will enhance your menu.
I buy my flanken and knee bones at in East Meadow.
The definition of flanken is a strip of meat from the front end of the short ribs of beef. Flanken in Yiddish means side of beef.
- 10 cups of water
- 1 lb. green split peas
- 1 lb. flanken
- 4 knee bones
- 4 stalks celery, chopped
- 4 medium carrots, chopped
- 1 medium onion, cut up
- Fine noodles (optional)
- Salt to taste
- Bring water and peas to a boil.
- Reduce heat.
- Add flanken and knee bones, and then stir in carrots, celery and onions.
- Bring back to a boil and then reduce heat, stirring frequently.
- Add salt to taste.
- Simmer for about an hour or until vegetables are tender.
- Remove knee bones and flanken.
- Discard knee bones but keep the flanken to serve with veggies or potatoes, along with the soup.
- Usually flanken is served with horseradish.
- Grind the vegetables in a food grinder or food processor.
- When serving the soup you can add a small amount of fine noodles. They will also thicken the soup.
Serves: Six normally, but since everybody will want seconds, you better make more.