Beef soup with pancake strips

Ingredients for 5 servings:

• 3 carrots
• 1 small leek
• 1 onion(s) with skin
• ½ celeriac
• 1 bunch of parsley
• 800 g beef bones (rib/marrow bone/oxtail)
• 500 g beef brisket or boiled beef
• 3 liters of water
• 5 tbsp salt
• ½ bunch chives
• 300 g flour
• 500 ml milk
• 3 m.-sized eggs
• 1 pinch of salt
• e.g. fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

ideal when you are sick

Wash and chop the carrots, leeks, onions, celery, and parsley. Wash the beef. Place the cold water and salt into a large pot and add all ingredients except the brisket. Bring to a boil, then add the brisket. Simmer for at least 2 hours, until the brisket is tender. Make a pancake batter from the batter ingredients. Heat some fat in a pan and fry the batter in batches to form pancakes, then cut them into thin strips. Once the brisket is tender, strain the soup. Cut the meat into small pieces. If you like, you can eat the vegetables. Add more salt to the soup, if desired. Add the pancake strips. Garnish with chopped chives.