John Myers
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Swabian Flädle Soup
The perfect swabian flädle soup recipe with a picture and simple step-by-step instructions.
Meatsoup
- 400 g Beef soup meat
- 1 bunch Soup greens fresh
- 2 Fresh onions
- Water
- Salt
- Pepper from the grinder
Herb patties
- 250 g Flour
- 2 Eggs
- 400 ml Milk
- 0,5 tsp Salt
- Freshly grated nutmeg
- 1 tbsp Chopped parsley
- 1 tbsp Chives
Meatsoup
- Clean the onions and soup greens (carrots, celery, leeks, parsley) and chop them up. Put in a saucepan with the soup meat.
- Fill the pot with water until the ingredients are well covered. Let it steep over low heat. Soup shouldn’t boil bubbly.
- After about 2.5 hours, strain the soup and season with salt and pepper.
Herb patties
- For the pancakes, stir half of the milk, the flour, the eggs and the salt together to form a thick, smooth batter. Stir in the herbs. Then gradually thin the dough with the rest of the milk. Bake in a pan with a little oil
- Roll up the pancakes and cut into thin strips.
- Put the flakes in the plates, cover with the stock and serve.
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