Pancake Soup

Ingredients

• 1 onion
• 1 Carrot
• 0.5 stalk leek
• 100 g Celery Root
• 500 g soup meat (e.g., beef brisket)
• 500 g beef marrow bones
• 1 tsp salt
• 1 tsp peppercorns
• 3 sprigs parsley
• 20 g butter
• 200 ml milk
• 100 g flour
• 2 tbsp freshly chopped parsley
• 3 eggs
• a pinch of salt
• vegetable oil (for frying)

Instructions

1. 1.

   Halve the onion and brown the cut sides in a pan without fat until dark. Remove from the pan and let cool. Peel or clean the carrot, leek, and celery root, then cut into large pieces.

2. 2.

   Place the meat in a large pot and cover with cold water; bring to a boil. Skim off the foam that forms. Reduce heat and simmer just below boiling for about 2½ hours, ensuring the meat and bones remain covered. If needed, add more water so they stay submerged. After about an hour, add the prepared vegetables and, after another 1½ hours, season with salt, peppercorns, and parsley.

3. 3.

   For the pancakes, melt the butter in a small pot. Set aside to cool. In a bowl whisk together the milk and flour until smooth. Add salt, butter, parsley, and eggs; mix into a smooth batter.

4. 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 spoon. Cook the other side until golden as well, remove from the pan, and place on a plate. Repeat with the remaining batter, stacking pancakes to keep them moist. Once all are cooked, roll them tightly, arrange side by side on a plate, cover, and chill for at least 30 minutes.

5. 5.

   At the end of the soup’s cooking time, lift the meat, bones, and vegetables from the broth. Strain the liquid through a cloth‑lined sieve.

6. 6.

   Use the remaining soup meat elsewhere; skim off excess fat if desired, reserve about 1 l, and season with salt and pepper to taste.

7. 7.

   Cut the chilled pancakes into strips with a kitchen knife. Arrange on a soup plate, pour hot seasoned beef broth over them, and serve.