A delicious meat soup.
4 Tbsp oil
1 large onion, diced
1 head garlic, chopped
1 handful parsley
½ pkg. fresh dill
2 parsnip, peeled and diced
1 squash, diced
2 plum tomatoes, cubed
2 stalk celery, sliced
1 tsp salt, or to taste
1 tsp ground pepper, or adjust to taste
¾ tsp paprika
2 Tbsp osem beef soup mix, diluted in ½ cup water
16-18 cup water
1-1½ lb flanken
1 cup barley
In a 8 quart pot, heat the oil. Add the onion and garlic and saute until golden brown, stirring occasionally.
Place the parsley, dill and half the carrots in a cheesecloth or mesh bad and close. Stir in the remaining vegetables and spices. Add the cheesecloth bag and clover with water. Bring a boil. Lower the flame and let simmer covered for 45 minutes or until vegetables become soft and tender.
Remove the cheesecloth packet. Discard the herbs and set the carrot aside. Puree the soup with a hand blender. Add the reserved carrots.
Add the flanken and let simmer on low for 2-3 hours or until meat soft. Add the barley during the last half hour. Stir occasionally to make sure it doesn't stick to the bottom of the the pot.
Serve the soup with a piece of flanken.
The soup can be made in advance and it freezes well.