Herbal Fry Soup

broth

1. For the beef soup, do not peel the onions, cut them in half and roast them with the pulp side down in a pan without oil. If the pulp turns black, that’s not a problem. Prepare the beef bones with approx. 3 liters of cold water and bring to the boil. Again and again skim off the foam and grease eyes. Reduce the heat so that the soup just simmer and add the pre-washed vegetables cut into large pieces. Rub the boiled beef neatly all around with pepper and add to the simmering soup. Now add the juniper berries, bay leaves and herbs. Skim carefully with a ladle or a small sieve and simmer uncovered over a mild heat for about 3 hours. Under no circumstances should the soup begin to boil, otherwise it will become cloudy. Remove the boiled beef from the broth after about 3 hours and set aside. Strain the soup and remove the vegetables and bones from the soup. Pour the stock through a fine sieve and collect it, add water if necessary and bring to the boil again. Then season with salt, pepper, nutmeg and, if necessary, with a few herbs. In the meantime, cut the boiled beef into fine strips and then add to the seasoned broth to warm up. Then stop boiling the soup, just keep it warm.

sliced ​​pancake

1. For the fries, whisk the eggs and milk. Then add the flour and the finely chopped herbs and mix with a pinch of salt to form a thick dough. Heat the clarified butter in a non-stick pan, pour in the dough in portions, spread thinly and bake until golden on both sides. Repeat this process until the batter is used up. Roll up the fries like a strudel and cut into thin strips. Put the fried potatoes in the soup plates, pour hot beef soup over them and sprinkle with chives.