1 pound dried green split peas (or 1 pack Manischewitz split pea soup mix)
8-10 cups chicken or beef broth
Soups & StewsKosher for PassoverGluten FreeMeat EasySukkotNorth AmericaBeef
Preparation
Step 1
Rub the flanken with avocado oil and season generously with 1½ teaspoons salt and plenty of black pepper.
Step 2
In a large soup pot or Dutch oven over medium-high heat, sear the flanken until browned on both sides, about 3-4 minutes per side. Remove the flanken and set aside. Leave the rendered fat in the pot.
Step 3
Add the chopped onion and sauté over medium heat until translucent, about 5 minutes. Add the carrots and celery, season with a pinch of salt and pepper, and cook for another 5-7 minutes, until slightly softened.
Step 4
Stir in the frozen peas and cook for 2-3 minutes. Add the potatoes and dill, sautéing for another 3-4 minutes. Season lightly with more salt.
Step 5
Stir in the dried split peas (or split pea soup mix). Pour in enough broth to fully cover all the ingredients, about 8-10 cups.
Step 6
Return the flanken to the pot, making sure it’s fully submerged. Bring to a boil, then reduce the heat and simmer uncovered, stirring occasionally and skimming any foam or excess fat from the surface as necessary, until the flanken is tender and the peas have broken down, about 1½-2 hours.
Step 7
Remove the flanken to a plate and let it cool slightly, about 5 minutes.
Step 8
Use an immersion blender, purée the soup until smooth, or leave it slightly chunky if preferred.
Step 9
Remove the meat from the bones and shred it with two forks. Return the shredded meat to the pot and stir to combine.
Step 10
Taste and adjust seasoning with more salt and pepper if needed. Let the soup sit off the heat for 10 minutes to allow the flavors to meld.
Soup can be refrigerated in an airtight container for up to 4 days.
