Pancake soup

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the vegetables. Onion wash and halve. Wash leg slices. Heat a large soup pot without fat. Put the onion halves into the pot with the cut surfaces facing down and fry them until they are brown.

2. 2

   Then add the meat and vegetables. Fill up with 2 litres of water. Add spices and salt. Let simmer for about 1 1/2 hours in an open pot, skimming the foam with a skimmer again and again.

3. 3

   Clean, peel and dice the carrots. Mix flour and 1 pinch of salt in a bowl. Add eggs and milk and mix to a smooth dough. Heat 1 teaspoon of oil in a non-stick frying pan, put half of the dough in the pan and spread it thinly on the bottom of the pan by tossing it back and forth.

4. 4

   Bake from both sides until golden brown. Process the remaining dough into a pancake. Roll up both pancakes and put aside.

5. 5

   Remove leg slices from the stock. Pour broth through a sieve into another pot and gently squeeze the cooked vegetables with the back of a spoon so that the vegetable juice gets into the broth. Add carrots to the stock.

6. 6

   Let simmer for about 10 minutes. Cut the pancakes into fine strips. Remove meat from the bone, remove tendons and dice meat finely. Season stock once more. Heat the pancakes and meat in the stock.

7. 7

   Wash the parsley, shake dry. Pluck off leaves and chop finely. Arrange soup, sprinkle with parsley.

Nutrition Facts

KCAL
440 kcal

CARBS
22 g

FATS
18 g

PROTEINS
49 g