2 tablespoons olive oil
2 medium onions, diced
12 celery ribs, diced
2 garlic cloves, diced
2 tablespoons flour
¼ cup fresh dill leaves
6 cups water
1½ pounds flanken on the bone
1 teaspoon kosher salt
¼ teaspoon white pepper

  1. Heat oil in a large saucepan or soup pot. Add onion and celery, and sauté until onions start to turn golden. Add garlic and cook about 30 seconds. Add flour and mix to form a roux.
  2. Add water, dill, and flanken. Bring to a boil, lower heat, and simmer for 2 hours or until flanken is soft. Season to taste and serve.


Yield: 6 servings

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