4 pieces flanken
1 1/2 cups chopped onions
1 cup fresh parsley, roughly chopped
3 cloves garlic, chopped
10 potatoes, peeled and cut into chunks
1 pound carrots
1/2 package onion soup mix
4-ounces tomato paste
Ground pepper, pinch of salt
Helzel, optional. See recipe below*
Sauté onions, until translucent ; add garlic and parsley, then sauté a few minutes more.
Place all ingredients in a crock pot; add water to almost cover. Add Heltzel, if using.
Cook on low setting 12 – 18 hours.
If too much for crock pot, bake overnight in oven at 215 degrees.
Mix together 4 eggs, water, paprika, salt, and enough matzoh meal so mixture is easily shaped into balls.
Should be similar to firm matzoh ball consistency. Place on top of cholent.
Yield: serves 15 – 20
Recipes: Passover, Meat, Cholent, Kosher