Overnight Chicken Soup
2 Chicken Tops
1 Lb Beef Flanken
2 Large Carrots
1 Sweet Potato
2 Large Onions
8 Oz Shredded Cabbage
1 Red Pepper
1 Large Green Squash
1 TB Salt
Place the chicken and flanken in an 8 quart pot.
Add just enough water to cover.
Bring the pot to a boil, under a high flame; and allow it to continue to boil for 10 minutes.
In the meantime prepare the vegetables:
Peel the carrots, discard the ends and then cut them in half.
Peel the sweet potato.
Peel the onions, and discard the ends.
Place the shredded cabbage in a porous cooking bag.
Cut the pepper in half lengthwise; and discard the stem.
Peel the squash; and cut it in half width-wise.
Then reduce the flame; and try to take off as much of the fat as possible.
Add all the vegetables, aside for the squash.
Add the salt.
Fill the pot with water, leaving about an inch of room till the top.
Under a high flame bring the pot to a boil, then reduce the flame to medium-low; and allow to cook uncovered for an hour and a half.
Then add the squash; and reduce the flame to the lowest possible setting; and cover the pot.
Allow it to cook overnight, or for 8 hours (for the first time you might want to do it during the day to ensure that all goes well).
Please note: if your pot does not have holes in the cover, leave it slightly ajar, so that the steam can escape.