Beef soup with pancake filling

Ingredients for 6 servings:

• 2 shank(s) of beef
• 400 g soup meat
• 1 bunch of soup vegetables (leeks, carrots, celery)
• 2 onions
• 1 tbsp peppercorns
• salt and pepper
• 2 eggs
• n. B. Flour
• e.g. milk
• 1 tbsp sugar
• chives
• Soy sauce
• e.g. butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the meat in a large pot and fill almost to the brim with cold water. Bring to a boil. Meanwhile, roughly chop a large bunch of soup vegetables. Cut a handful of each vegetable into small cubes and set aside. Halve the onions, skin on. Place some aluminum foil on a hot stovetop, place the onions cut-side down, and roast until almost blackened. When the water starts to simmer, reduce the heat to almost low and skim off any foam. Add the vegetables, including the onions (skin on!), along with a tablespoon of peppercorns. Let the whole thing simmer for 3-4 hours. Half an hour before the end of cooking, crack two eggs into a bowl. Now mix in enough flour to form a thick, sticky mixture, similar to spaetzle dough. Then add enough milk to thin it out again, but still slightly thicken it. Mix with a pinch of salt and a tablespoon of sugar and let stand for half an hour. Meanwhile, sauté the remaining diced vegetables in a little butter until softened or slightly firm to the bite. Season with a little salt and pepper and set aside. Remove the meat from the broth and strain the soup through a sieve. Season generously with salt and a little soy sauce. Add the diced vegetables. Place a pan over medium heat and add a little butter. Fry the batter into thin pancakes (not as thin as crêpes, but also not as thick as pancakes). Cut the pancakes into strips that are not too thin or too long. Add to the soup. Adjust seasoning if desired and garnish with finely chopped chives.