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Beef Porridge

A Geller Classic, passed down from Grandma Martha, this is a perfect winter soup. It was by special request that I learned how to make it.

Hubby used to ask his grandma, "Could you make both chicken and porridge for Shabbos, so I can have a ladle of each in my bowl?" Now he tries the same shtick with me. I haven't been daring enough to try the combination of the two−yet.

After cooking for 3 hours, the flanken gets so soft it just melts in your mouth. This hearty soup could be a meal with a nice, thick slice of challah.

Beef Porridge
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 tablespoon olive oil
  • 1 (2-pound) flanken
  • 1 large onion, chopped
  • 12 cups water
  • 1 (6-ounce) package split pea soup mix with spice packet
  • 1 (6-ounce) package barley and lima bean soup mix with spice packet
  • 15 baby carrots
  • 1 teaspoon sea salt
  • 2 stalks celery, cut in 1/4- inch slices


  1. In a 6-quart stockpot, heat olive oil over medium heat.
  2. Rinse meat and pat dry. Season with salt and pepper.
  3. Place flanken and onions in pot and sear meat by cooking it over medium heat for 2 to 3 minutes until meat is lightly browned on both sides.
  4. Add remaining ingredients, cover and bring to boil. Skim off any foam that rises to the surface and discard.
  5. Reduce heat to a simmer and cook, uncovered for 3 hours, stirring occasionally. Ladle into bowls and serve.
  6. If refrigerating overnight and reheating, you may have to add 1 to 2 cups of water and mix well to prevent burning.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW