Meat Broth with Pancake Strips
Meat broth with pancake strips is a recipe featuring fresh ingredients from the pancake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 2 carrots
- 0.5 stalk leek
- 100 g Celery Root
- 500 g soup meat (e.g., beef brisket)
- 500 g beef marrow bones
- Salt
- Pepper
- 20 g butter
- 200 ml milk
- 100 g wheat flour
- 3 tbsp freshly chopped parsley
- 3 eggs
- a pinch of salt
- Vegetable oil for frying
Instructions
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1.
Halve the onion and brown the cut sides in a pan without fat until dark. Remove from the pan and let cool. Peel the carrots and slice them thinly. Clean the leek and celery root, cutting them into large pieces.
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2.
Place the meat and bones in a large pot, cover with cold water, and bring to a boil. Skim off the foam that forms. Reduce heat and simmer just below boiling for about 2.5 hours, adding water as needed to keep everything covered. After about an hour add the leek and celery cubes and half of the carrot slices; after another 1.5 hours season with salt and pepper.
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3.
Melt the butter in a small pot for the pancakes. Set aside to cool. Whisk the milk and flour together until smooth. Add 2 tbsp parsley, the remaining salt, the melted butter, and the eggs to the batter and stir well.
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4.
Heat a little oil in a hot, non‑stick pan and ladle a scoop of batter into it. Swirl the pan so the bottom is covered. Cook 1–2 minutes until golden brown, then flip with a spatula or paddle. Brown the other side, remove from the pan, and place on a plate. Repeat with the remaining batter, stacking pancakes as they finish to keep them moist. Roll the pancakes tightly, arrange side by side on a plate, cover, and chill for at least 30 minutes.
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5.
At the end of cooking, lift the meat and bones with the vegetables out of the broth and strain the liquid through a cloth‑lined sieve.
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6.
Use the soup meat elsewhere; skim off fat as needed, reserve about 1 L, season, and simmer with the remaining carrot slices for another ~10 minutes.
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7.
Cut the chilled pancakes into strips. To serve, pour the meat broth into bowls, carefully place the pancake strips in, sprinkle with the remaining parsley, and enjoy with freshly toasted white bread slices.
