Mommy Schaum’s Recipe For Beef Flanken Vegetable Barley Soup

(affectionately referred to as “Brown Soup”)

  • Put flanken (2 packages with 2 pieces per package-not the thin stuff, the thick boneless flanken-and rinse first) into a pot and fill 3/4 full of cold water and season with salt, pepper, garlic powder- a shuckle of each.  Turn heat on medium and cover.   
  • Meanwhile, dice up two carrots, two stalks of celery, and one onion (not the fancy-schmancy kind just the regular kind), maybe a potato.  Then, throw it all into the pot.
  • Then add 2 packages of Manishevitz soup mix packages (barley vegetable) with enclosed seasonings. Dump the whole damn thing in there and just mishit up every so often.   Let it simmer for about 2 hours or so, not boil, just simmer.  Then season to taste, if necessary.

If it comes out lousy, don’t blame me. But what could be bad?  “Echub mine eggana soris” ( I have my own problems).