Pancake soup

Ingredients for 2 servings:

• 500 g beef brisket
• 1 bunch of soup vegetables (carrot, celery, leek)
• 1 ¼ liters of water
• 1 onion(s)
• 1 bunch parsley, fresh
• Salt and pepper, white
• 250 ml milk
• 200 g flour
• Salt
• 1 pinch(s) nutmeg, freshly grated
• 3 eggs
• Lard for frying
• Parsley, fresh for garnishing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

genuine Swabian dish

Rinse the beef brisket under running water, pat dry, and cut into cubes. Peel the carrot and celery, then finely dice both. Place the meat in a pot with 1 1/4 liters of cold water, add the diced carrots and celery, and simmer everything over low heat for 90 minutes. Peel and halve the onion, and brown it on both sides in a pan with a little lard. Wash the leek and parsley, pat dry, chop, and add to the soup with the onion halves. Season with salt and pepper, and simmer for another 30 minutes. Then strain through a sieve. For the pancakes, heat the milk and slowly stir in the flour. Add the salt and nutmeg and let stand for 30 minutes. Crack the eggs into the milk mixture and whisk. Heat a little lard in a pan and ladle in enough batter to just cover the bottom of the pan. Fry the pancake until golden brown on both sides, roll it up while still hot, and cut it into thin strips. Repeat with the remaining batter. Place the pancakes in warmed soup bowls and pour over the broth. Garnish with fresh parsley and serve with crusty white bread.