Meaty Potato Soup
From Fleishigs Magazine Pesach Issue
Serves: 12
INGREDIENTS:
2 pounds bone-in flanken
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 teaspoons olive oil, divided
2 cups deeply golden sautéed onions*
1 cup dry white wine
5 pounds potatoes, peeled and large-diced
12-14 cups chicken stock (use strained leftover chicken soup if you have)
Salt and pepper, to taste
DIRECTIONS:
Heat a large pot over high heat. Season flanken with salt and pepper. Add ½ teaspoon oil and the flanken to pot and brown about 2 minutes per side. Remove meat from pot and set aside.
Add remaining oil and onions to pot. Cook for just 2 minutes, until onions are heated through (since they are already cooked)! Pour wine into onions and stir, scraping up any bits from the bottom of the pan. Cook for 2 minutes.
Place flanken into a mesh soup bag (this will make it easier to remove before blending). Return meat to the pot and add potatoes and 12 cups chicken stock. Bring to a boil, reduce heat, and simmer for 1-1 ½ hours.
Remove meat and blend soup using an immersion blender. If soup is too thick, add reserved chicken stock ½ a cup at a time, until it’s the consistency you like.
Return meat to soup. Continue to cook soup on low heat, stirring often, until meat is tender. Once tender, remove meat, shred with a fork, and then return to the pot.
Serve soup hot and enjoy!
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What in the new issue?
The new Fleishigs Pesach 2021 magazine is divided into sections so it reads just like a cookbook: This month Chez Chaya’s momma @mommalicht, joins us to share her timeline prep: a walkthrough of her Pesach prep, from 2 weeks before to Erev Pesach + a bunch of simple recipes (Potato Chip Schnitzel).
Pesach Kitchen Essentials? Ever thought about going commercial? Naomi Ross has some ideas for you. An inside look at hot Pesach cookbooks and Haggadah’s like Faigy Murray‘s “My Pesach Kitchen,” Yaeli Vogel‘s Artistic Haggadah and Bari Mitzmann‘s Hakol B’seder Haggadah Guide.
Guest editor Chez Chaya has a slew of fun stuff for you, including her Kichel Board, Salami cups, Pesach Flatbread that will blow your mind and a signature steak board. The Travel Channel’s Bizarre Foods Chef Andrew Zimmern talks makes an appearance and talks Pesach. The OJ N.J.B. and 4-time James Beard Foundation winner Andrew Zimmern shmoozes with Fleishigs about kosher, and how it all started. Inspired by a South African favorite, stuffed avocados come to town. Salmon Ceviche, shakshuka and Pico de Gallo stuffings by Shifra Klein. Tropical? Layered Radish? Salads galore so your Pesach gets a little healthier.
YES SOUP FOR YOU! Miracle one-bowl meals like ratatouille and creamy chestnut veloute. Pesach away from home. Tips & tricks for those of you spending Pesach away from home + childrens road trip essentials. Q&A with…YOU! Back in December, we posed some fishy questions on IG. Ossie’s Fish Moshe Schonfeld joins us to tackle ’em + seafoodie recipes like a Tomato Herb Sea Bass. Have a sec? Butcher’s Cut feature: Minute Roast + Momma Lichts Heimesh classic. Mains for days. Sous Vide Lamb Chops, Chicken Paprikash and more. Cabbage 101 and fun dishes to try like Cabbage Potato Kugel. fake fish from veal! Mix n’ Match Desserts with Chaya Friedman. Bring Chocolate, Lemons, Nuts and your taste buds. Your Almond masterclass with Celeste Heckel. Poached pears and sangria, a progression of seder wines, a lookback at the rich history Gush Etzion Winery, and Yerushalmi Pickles, a Klein family tradition you need to get in on. This issue is packed full of recipes and content you don’t want to miss. Pick up a copy, subscribe or give the gift that keeps on coming at www.fleishigs.com
The New York Times
The article, “Sourdough on Shabbat? Inside the City’s Kosher Food Revolution” features Fleishigs Magazine as the kosher answer to Bon Appetit, and co-founders Shifra and Shlomo Klein as tastemakers both within their Five Towns community, and the Jewish community at large. The article ran in the metro section of the print edition of The New York Times on Sunday, February 28th and the online article can be seen here – NYTimes.com: Sourdough on Shabbat? Inside the City’s Kosher Food Revolution.
