Fine beef soup with parsley pancakes and ham dumplings

Ingredients for 4 servings:

• 1 liter broth (beef)
• 200 g beef (cooked, diced)
• 30 g flour
• ½ tsp salt
• 1 egg(s)
• 7 tbsp milk
• 1 tbsp parsley (chopped)
• 200 g potatoes
• 35 g butter
• ½ tsp salt
• 50 g cooked ham (finely diced)
• 35 g breadcrumbs
• 40 g flour
• 100 g mushrooms
• 100 g peas (frozen product)
• salt and pepper
• some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a batter from flour, salt, milk, egg, and parsley. Melt some butter in a small pan and cook one or two pancakes. Let cool. Once cooled, roll up the noodles and cut into thin slices. Boil the potatoes in their jacket potatoes. Peel while still warm and mash with a potato masher. Let cool. Beat the butter in a bowl until fluffy. Add the egg, salt, ham, potatoes, flour, and breadcrumbs and mix well. Form the batter into small dumplings and simmer gently in salted water for about 5 minutes. Remove the dumplings with a slotted spoon and drain in a sieve. Clean and slice the mushrooms. Sauté in a little butter for about 5 minutes. Season with salt and pepper. Prepare the peas according to the package instructions. Heat the beef broth. Heat the meat, dumplings, mushrooms, and peas in it. Ladle the soup onto a plate and place some noodle slices into it. Sprinkle with some parsley.