Beef Broth with Pancakes

Ingredients

• 250 g beef bones
• 200 g beef (soup meat)
• Salt
• 10 peppercorns
• 1 bundle soup vegetables (cleaned and roughly chopped)
• 100 g flour
• 125 ml milk
• 1 egg
• 1 bundle parsley
• 2 Tomatoes

Instructions

1. 1.

   Rinse the bones and add them with the beef to 1.5 l cold water. Mix in salt, peppercorns, and the soup vegetables; bring everything to a boil, skim off the foam, and let the soup simmer gently for about 1 hour 30 minutes.

2. 2.

   Whisk together flour, salt, milk, and egg to make a pancake batter. Wash the parsley, shake dry, set aside some leaves for garnish, and chop the rest. Fry pancakes from the batter, sprinkling a little parsley on the still wet surface before flipping each one. Roll up the pancakes, let them cool, then cut into strips.

3. 3.

   Score the tomatoes, blanch them, shock in cold water, peel, halve, core, and cut into pieces.

4. 4.

   Strain the soup through a sieve and season to taste. Cut the beef into cubes and add it with the tomato pieces to the soup. Place the pancake strips in the soup and garnish with parsley leaves as desired.