If you are entertaining ushpizin for Sukkot here is a tasty treat they’re sure to love. This recipe debuted in Melissa Moskowitz’s Jews for Jesus Family Cookbook and appeared with many other holiday offerings in David Brickner’s Christ in the Feast of Tabernacles.

Ingredients

3-4 pounds beef flank or short ribs
14 cups water
1 large onion, peeled
1 stalk celery
1 tablespoon salt
1 ounce dried mushrooms, rinsed, dried,
and cut in small pieces
11⁄2 cups onion, diced
3 carrots, sliced 1⁄4" thick
1⁄2 cup medium pearl barley
1⁄2 cup fresh parsley, chopped
2 teaspoons dried dill weed
1 cup milk
1⁄4 cup flour

Process

Rinse meat and put in a large pot. Add water and bring to a boil over high heat. Skim off foam and add onion, celery and salt. Return to a boil. Lower heat; simmer, covered, for 1 hour. Add dried mushrooms and simmer 30 minutes. Remove and discard onion and celery. Add diced onion, carrots, barley, parsley and dillweed. Simmer for 30 minutes. Remove meat to a plate. Mix milk with flour and stir into soup. Bring to a boil, reduce heat to moderately low and simmer 10 minutes, stirring occasionally. Remove meat from bones and cut into bite-sized pieces; discard fat and bones. Return meat to soup and cook 5 minutes more. Add salt and pepper to taste.

Makes 8 servings.