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1
Grate carrots, celery and onions, and set aside. I blended the soup later so this step is up to you. If you want a creamy soup, no need to grate.
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2
In a large pot, cover the flanken with water; bring to boil for 2 minutes; then change water to the full amount (4-5 quarts).
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3
Bring this fresh water with flanken to a boil.
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4
Add the dried soup mix with contents of seasoning packet enclosed, bouillon cubes and the bay leaf.
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5
Cook for 1/2 hour.
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6
Add (grated) vegetables and cook for at least 1 hour on a low flame. I cooked it for 2 hours, stirring occasionally.
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7
Then add garlic powder or fresh garlic. Salt and pepper, to taste, and add potatoes. Cook for 10-15 minutes more.
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8
Taste for seasoning and adjust if necessary.
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9
When ready to serve, remove bay leaf.
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10
If you want the soup creamy, you may remove veggies to the blender. Be careful for any bones that may have come loose from the short ribs.
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11
Meanwhile, put the meat into a separate bowl so that you can remove bones and fat and trim into nice chunks.
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12
Once the veggies are blended, you can add it back to the pot with the soup to mix.
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13
You may serve in bowls with the meat added or freeze in plastic containers distributing the meat chunks evenly.
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14
Serve with bread as a meal in one.
