Pancake Beef Soup

Peel the onions, cut in half, and cook, with the cut surfaces down, in a frying pan over medium heat until golden brown. Using the cloves to help them adhere, attach the bay leaves to the onions.

Rinse the celery and leeks and then peel the carrots. Cut all the vegetables into chunks.

Place the vegetables and meat in a large pot and cover with cold water. Add the peppercorns, some freshly grated nutmeg, and the salt. Bring to a boil and then simmer for 1 to 1 ½ hours over low heat until the meat is tender.

Meanwhile, stir together the flour, 1 pinch of salt, the eggs, and milk until it forms a smooth batter. Let rest for about 10 minutes.

Heat some butter in a nonstick pan. Add 1 ladle of the batter to the pan and spread evenly in a thin layer. Cook over medium heat for about 2 minutes, turn, and cook for another 2 minutes. Repeat until all the batter is cooked.

Roll the finished pancakes and cut, with a sharp knife, into thin slices. Rinse the parsley, shake dry, and chop.

Remove the meat from the pot and cut into bite-size pieces. Using a slotted spoon, remove the vegetables from the soup and discard. Season the soup with salt and pepper and return the meat pieces to the pot.