Pancake Beef Soup

Ingredients

• 2 onions
• 4 bay leaves
• 1 tsp cloves
• 50 g celery root (1 piece)
• 2 carrots
• 0.5 stalk leeks
• 500 g beef (shank)
• 1 tsp peppercorns
• nutmeg
• Salt
• 125 g flour
• 2 Eggs
• 250 ml milk (1.5% fat)
• 10 g clarified butter (2 tsp)
• parsley
• Pepper

Instructions

1. 1.

   Peel and halve the onions, then brown them skin-side down in a dry pan over medium heat. Skewer the bay leaves onto the onions with the cloves.

2. 2.

   Wash, peel, and cut the celery root, carrots, and leeks into large pieces.

3. 3.

   Add the vegetables and beef to a large pot and cover with cold water. Add peppercorns, freshly grated nutmeg, and salt; bring to a simmer and cook over low heat for about 1–1½ hours until the meat is tender.

4. 4.

   Meanwhile, whisk flour with a pinch of salt, eggs, and milk into a smooth batter and let it rest for about 10 minutes.

5. 5.

   Heat some clarified butter in a non‑stick pan. Pour a ladleful of batter into the pan and spread it thinly. Cook over medium heat for about 2 minutes, flip, and cook another 2 minutes. Repeat until all batter is used up.

6. 6.

   Roll the finished pancakes and slice them into thin strips with a sharp knife. Wash, dry, and chop the parsley.

7. 7.

   Remove the beef from the pot and cut it into bite‑sized pieces. Season the broth with salt and pepper, then add the meat back in.

8. 8.

   Arrange the pancake strips on deep plates, pour the soup over them, and sprinkle with parsley.