John Myers
Pita Soup
The perfect pita soup recipe with a picture and simple step-by-step instructions.
- 1 bunch Soup vegetables
- 1 Shallot
- 500 Beef soup
- 1 tsp Peppercorns
- 4 piece Cloves
- 100 g Flour
- 2 Eggs
- 150 ml Milk
- Salt and pepper
- 2 tsp Oil
- 0,5 bunch Chopped parsley
- Soup vegetables: Peel the carrots, cut in half and cut into oblique slices. Cut the celery into small pieces. Cut the leek into thin rings. Peel the parsley root into small pieces. Peel off the shallot and cut in half.
- Roast the shallot halves with the cut surfaces facing down in a saucepan without fat. Add the meat and soup vegetables. Fill up with 2 liters of water. Add the spices, salt and pepper. Let everything simmer in a pressure cooker for 30 minutes.
- Mix the milk, eggs, flour, salt and pepper. Heat 1 teaspoon oil in a non-stick pan and add half of the batter. Bake on both sides. Process the rest of the batter in the same way. Roll up both pancakes and cut into strips.
- Remove the soup meat from the soup and cut into small pieces. Season the broth again to taste. Heat the pancakes and meat in the broth.
- Arrange the flat soup on plates and serve sprinkled with the chopped parsley.
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