Broth with herb thread

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat and cook in approx. 1 1/2 litres of boiling, slightly salted water for approx. 2 hours. Clean the onion, cut in half across the flower and root and fry in a pan without fat at medium heat for about 10 minutes until dark. Clean the soup greens, peel if necessary, wash and cut into pieces. Add the vegetables to the meat about 45 minutes before the end of cooking time. Wash and finely chop the parsley.

2. 2

   Mix flour, eggs and milk until smooth. Season with salt and nutmeg. Stir in 2/3 of the parsley. Heat 2 tablespoons of oil in a pan in portions. Bake thin pancakes from the dough and roll them up. Pour stock through a sieve. Peel carrots, cut them into thin slices and cut out stars with cutters of different sizes. Bring the stock to the boil. Add prepared carrots and cook for about 10 minutes. Season to taste with salt, pepper and nutmeg.

3. 3

   Peel carrots, cut them into thin slices and cut out stars with cutters of different sizes. Bring the stock to the boil. Add prepared carrots and cook for about 10 minutes. Season to taste with salt, pepper and nutmeg. Remove meat from the bone, cut into cubes and add. Cut pancakes into thin slices, add pancake to the stock and serve. Sprinkle with remaining parsley

Nutrition Facts

KCAL
370 kcal

CARBS
22 g

FATS
16 g

PROTEINS
33 g