Advertisement
Ingredients
4 ½ pounds chicken pieces
4 pounds flanken
1 beef shinbone with meat
5 carrots, peeled, in large chunks
4 celery stalks in large chunks
1 parsnip, peeled, in chunks
1 turnip, peeled, in chunks
2 parsley roots, peeled and halved
1 onion, peeled and halved
5 garlic cloves, peeled
1 leek, white and light green parts only, halved lengthwise and washed
1 zucchini, trimmed, in chunks
1 bunch parsley
1 bunch dill
2 marrow-bone ends
4 thinly sliced, peeled carrots
4 thinly sliced celery stalks
Salt and freshly ground black pepper
Nutritional analysis per serving (6 to 8 servings)
19 grams carbs; 372 milligrams cholesterol; 1122 calories; 25 grams monosaturated fat; 9 grams polyunsaturated fat; 20 grams saturated fat; 67 grams fat; 5 grams fiber; 1725 milligrams sodium; 107 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a very large pot, combine chicken pieces, flanken and shinbone. Add water to cover, place over high heat and bring to a boil. Reduce heat to medium-low. Carefully remove foam as it forms.
- Step 2
When there is no more foam, add vegetables in following order: carrot chunks, celery chunks, parsnip, turnip, parsley roots, onion, garlic, leek and zucchini. As vegetables become tender, remove them.
- Step 3
When all vegetables have been removed, add parsley and dill. Simmer until flanken is very tender, about 2 hours. Discard parsley and dill. Remove flanken and chicken, and set aside. Strain soup, then return meat, chicken and shinbone to pot.
- Step 4
Before serving soup, remove fat from surface. Add marrow-bone ends, sliced carrots and sliced celery. Place over medium heat, and simmer until vegetables are tender. Remove and discard marrow bones. Remove flanken and chicken; slice and serve separately. Season soup with salt and pepper to taste. Ladle into bowls and serve.
Private Notes
Comments
Two questions: 1) Should the soup be simmered covered, as otherwise there would be a lot of evaporation and loss of liquid? I cooked the soup covered from step 3 on. 2) The recipe calls for seasoning with salt at the end of step 4. I would have thought that the meat should be cooked with salt and then adjusted at the end with salt and pepper to taste.