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Ingredients
Beef Broth with Pancakes
- 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
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.
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.
Blanch tomato in hot water, plunge into ice water, peel, halve, remove seeds and cut into pieces.
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.
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |