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🍲 Clear Broth with Pancake Strips

190 kcal · 30 min · 4 servings

Ingredients

• Beef soup meat on the piece 500 g
• Soup vegetables 1 bunch
• Bay leaves, dried 2 pcs.
• Pepper, black ground pinch
• Parsley, fresh 20 g
• Milk 125 ml
• Eggs 1 pc.
• Wheat flour, Type 405 50 g
• Butter 1 tsp
• Spring onions 1 bunch

Instructions

1. 1. Rinse the meat under running water.
2. 2. Place the meat in a pot and pour 1.5 liters of water over it.
3. 3. Bring the water to a boil.
4. 4. Wash the soup vegetables thoroughly.
5. 5. Trim the ends of the vegetables if necessary.
6. 6. Chop the vegetables roughly.
7. 7. Skim the foam rising from the surface of the broth.
8. 8. Add the prepared soup vegetables to the pot.
9. 9. Add a bay leaf to the broth.
10. 10. Add pepper to the broth.
11. 11. Add 1 teaspoon of salt to the broth.
12. 12. Cover the pot.
13. 13. Let the broth simmer on low heat for about 90 minutes.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Remove the thick stems of the parsley.
17. 17. Finely chop the parsley.
18. 18. Pour milk into a bowl.
19. 19. Crack an egg into the bowl.
20. 20. Add salt to the bowl.
21. 21. Add the chopped parsley to the bowl.
22. 22. Mix the ingredients in the bowl well.
23. 23. Gradually stir flour into the mixture.
24. 24. Continue stirring until a smooth batter forms.
25. 25. Let the batter rest for about 10 minutes.
26. 26. Trim the roots of the spring onions.
27. 27. Slice the spring onions into thin rings.
28. 28. Melt 1 teaspoon of butter in a pan.
29. 29. Set the heat to low to medium.
30. 30. Pour a portion of the batter into the pan.
31. 31. Cook the first thin omelet for about 1–2 minutes on one side.
32. 32. Cook the omelet for about 1–2 minutes on the other side.
33. 33. Repeat the process for the second omelet.
34. 34. Roll up the finished omelets.
35. 35. Let the omelet rolls cool.
36. 36. Strain the broth through a sieve.
37. 37. Pour the strained broth into a clean pot.
38. 38. Remove the meat from the original broth.
39. 39. Let the meat cool slightly.
40. 40. Cut the meat into bite-sized pieces.
41. 41. Return the meat pieces to the hot broth.
42. 42. Bring the broth back to a boil.
43. 43. Add the spring onion rings to the boiling broth.
44. 44. Let the onions cook in the broth for about 2 minutes.
45. 45. Cut the cooled omelet rolls into strips.
46. 46. Distribute the omelet strips onto bowls or deep plates.
47. 47. Pour the hot broth over the omelet strips.
48. 48. Serve the soup immediately.

Nutrition per serving

• kcal: 190
• Protein: 12 g · Fett/Fat: 6 g · Carbs: 20 g