Beef Broth with Pancakes

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Beef Broth with Pancakes
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
243
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie243 cal.(12 %)
Protein17 g(17 %)
Fat7 g(6 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.6 mg(13 %)
Vitamin K63.9 μg(107 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin7 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate103 μg(34 %)
Pantothenic acid1.1 mg(18 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂2.8 μg(93 %)
Vitamin C29 mg(31 %)
Potassium801 mg(20 %)
Calcium118 mg(12 %)
Magnesium46 mg(15 %)
Iron2.5 mg(17 %)
Iodine13 μg(7 %)
Zinc3.4 mg(43 %)
Saturated fatty acids3.1 g
Uric acid113 mg
Cholesterol86 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
250 grams Beef bone
200 grams Beef (boiled meat)
salt
10 peppercorns
1 bunch cleaned and roughly chopped Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
100 grams Pastry flour
125 milliliters milk
1 egg
1 bunch parsley
2 Tomatoes
How healthy are the main ingredients?
BeefparsleysalteggTomato

Preparation steps

1.

Rinse bone and add with beef into 1.5 liters (approximately 6 1/4 cups) of cold water. Season with salt and peppercorns. Add soup vegetables, boil everything, skimming off any foam and let the soup gently simmer for about 1 hour 30 minutes.

2.

Combine flour, salt, milk and eggs to create a pancake batter. Rinse parsley, shake dry, put some leaves aside for garnish and chop the rest. Form batter into pancakes and fry in a hot pan. Sprinkle some parsley on the still wet surface before flipping to fry the other side. Curl pancakes up and let cool, then cut into strips.

3.

Blanch tomato in hot water, plunge into ice water, peel, halve, remove seeds and cut into pieces.

4.

Pour soup through a sieve and season to taste. Cut meat into cubes and add with tomato pieces into the soup. Place pancakes in the soup and garnish to taste with parsley leaves.