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🍲 Vegetable Soup with Homemade Pancake Strips

188 kcal · 30 min · 4 servings

Vegetable Soup with Homemade Pancake Strips Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put eggs, milk, and salt into a bowl and stir the ingredients vigorously.
  2. 2. Sift the flour into the bowl and mix everything together into a slightly thick batter.
  3. 3. Wash the parsley, pat it dry, and pluck the leaves from the stems.
  4. 4. Finely chop the parsley leaves and mix them into the batter.
  5. 5. Heat one tablespoon of oil in a non-stick pan over medium heat.
  6. 6. Pour one ladleful of batter into the hot pan and spread it evenly by tilting the pan.
  7. 7. Fry the pancake for about one to two minutes until golden brown, firm, and releasing from the bottom.
  8. 8. Carefully flip the pancake and fry the other side for about one minute.
  9. 9. Remove the finished pancake from the pan and repeat the process with the remaining batter.
  10. 10. Roll up the cooled pancakes and cut them into thin strips.
  11. 11. Wash and peel the soup vegetables.
  12. 12. Cut the celery and carrots into thin strips.
  13. 13. Slice the leek into thin rings.
  14. 14. Bring about 1.5 liters of salted water to a boil in a pot.
  15. 15. Add the carrots and celery to the boiling water and simmer for about six minutes.
  16. 16. Add the leek and cook the soup for another two minutes.
  17. 17. Season the soup with salt, pepper, and grated nutmeg.
  18. 18. Add the pancake strips to the soup, warm them through briefly, and serve the dish.

Nutrition per serving