Swabian pancake soup

Ingredients for 4 servings:

• 500 g beef (breast core, covered rib, leg meat, cross rib or belly flap)
• 500 g bones (beef or ox)
• 1 onion(s)
• 1 clove(s)
• 1 bay leaf
• 1 tsp, leveled salt
• 1 bunch of soup vegetables
• 1 carrot(s)
• 2 liters of water
• ½ liter of milk
• 200 g wheat flour
• 3 eggs
• 1 pinch of salt
• e.g. fat, (vegetable cream for frying)
• 2 tbsp chives, fresh, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Meat broth with pancake noodles as a starter soup

Meat broth: Rinse the meat and bones under cold running water. Peel the onion. Stick the clove into the onion. Bring the meat, bones, the whole onion, the bay leaf, salt, and water to a boil in a large pot over low heat and simmer uncovered for 2.5 hours. Regularly skim off any egg white foam that forms with a slotted spoon. Some of the liquid should evaporate during cooking. 2 liters of water will yield 1.5 liters of meat broth. Wash, trim, and roughly chop the soup vegetables and carrots, and add them to the soup half an hour before the end of the cooking time. Strain the meat broth and use only the clear broth for the pancake soup. The thoroughly boiled meat and vegetables can be used for other purposes (e.g., as animal feed). If you’re in a hurry, you can use beef broth made from stock cubes or instant bouillon instead of real meat broth. Prepare the broth according to the package instructions. Flädle: Mix the milk and eggs with an electric mixer, gradually adding the flour and a pinch of salt. Let it sit for 30 minutes, stirring occasionally with the mixer. A whisk can be used instead of the mixer, but stir thoroughly to avoid lumps. Depending on the type of flour, you may need to add a little more milk to create a thin batter. Pour some of the vegetable cream into a non-stick pan, heat it up, and then ladle in the batter until the bottom is completely covered. Cook the resulting pancake until golden brown on both sides and roll up while still hot. Continue in this way until all the batter is used up. Add a little vegetable cream to the empty pan before adding more batter. The pancakes can be a little thicker than crêpes, for example. Let the rolled up pancakes cool and then cut into thin strips. To serve, place the noodle strips in preheated soup bowls or soup cups, pour hot meat broth over them and sprinkle with freshly chopped chives. Wait until the noodles are hot before serving. Noodle soup is ideal for freezing. Freeze the noodles cut into strips without the broth. Storage time is up to 3 months. You can take out the desired amount later as they are easy to separate. Freeze the meat broth separately. Storage time is up to 6 months. To thaw, bring the frozen meat broth to a boil, remove from the heat, add the frozen noodles and let it stand for five minutes.