Pancake Beef Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 137 mg |
Ingredients
- Ingredients
- 2 onions
- 4 bay leaves
- 1 tsp cloves
- 1 pc Celery root (50 g (approximately 2 oz))
- 2 carrots
- ½ stalk Leeks
- 500 grams Beef
- 1 tsp peppercorns
- Nutmeg
- salt
- 125 grams Pastry flour
- 2 eggs
- 250 milliliters
- 2 tsps clarified butter (10 g (approximately 1/2 oz))
- parsley
- peppers
Preparation steps
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.
Place the pancake strips in the center of the soup bowls, pour the soup over the top, and garnish with the parsley.
