From: Shana Schuman - Chicago, IL
2-3 tablespoons olive oil
1 1/2 pounds flanken short ribs, cubed into 1/2-inch pieces
1 large onion, diced
2 cans mixed vegetables
1 cup Manischewitz® Beet Borscht
2 cans Manischewitz® Beef Broth
3/4 cup Manischewitz® Noodle Flakes
1 teaspoon Season All
Heat 2 tablespoons olive oil over medium high heat in a heavy six quart soup pot and add the cubed beef. Sprinkle Season All (and salt and pepper if desired) over the meat as it cooks.
Sear the meat until brown all over. A dark brown crust will form.
Transfer the meat to a bowl. Reduce heat to medium and add diced onion. Stir diced onion over heat until translucent, about 6 minutes.
If the soup pot looks dry, you may add another tablespoon of oil. Stir diced onion over heat until translucent, about 6 minutes.
Add Manischewitz® Beet Borscht and stir. Add vegetables. Stir. Add Manischewitz® Broth and water. Increase heat to high. When liquid reaches a boiling point add Manischewitz® noodle flakes and cover. Cook noodles
until soft, 6-8 minutes.
Transfer the meat back into the soup pot and stir to combine with the noodle and vegetable mixture. Season to taste.
Divide into individual serving bowls. Enjoy!