Pancake soup

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel or clean and wash the soup vegetables. Peel and halve the onion. Wash and quarter the tomato. Rinse meat cold. Put meat, soup vegetables, onion and tomato quarter in a pot. Add 1 litre of water.

2. 2

   Add peppercorns, bay leaf and 1 teaspoon salt, bring to the boil and cook for about 2 hours. For the pancakes, whisk eggs and milk and add the flour. Season with some salt. Melt the fat in portions in a pan. Fry 3-4 very thin pancakes from the batter until golden brown. Roll up while still hot and let them cool down. Peel carrot and cut into small cubes. Remove meat from the stock. Pour stock through a sieve and heat it up again. Add the carrot and cook for about 5 minutes. Season if necessary. Wash the chives, dab dry and cut into small rolls.

3. 3

   Peel carrot and cut into small cubes. Remove meat from the stock. Pour stock through a sieve and heat it up again. Add the carrot and cook for about 5 minutes. Season if necessary. Wash the chives, dab dry and cut into small rolls. Cut the pancakes into thin slices. Add both to the broth

Nutrition Facts

KCAL
290 kcal

CARBS
22 g

FATS
15 g

PROTEINS
15 g