Flädlesuppe (Pancakes in Soup)
Imagine yourself cozied up in a chalet in the snow-covered mountains with a steaming bowl of delicious, homemade beef broth and savory herb pancakes (Flädlesuppe or Frittatensuppe).
- Prep time
- 24 hr 30 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams marbly beef meat (instead of the meat AND bones, I ended up using 2 pounds of bone-in short ribs)
- 2 beef bones
- 4 celery stalks (ends removed and roughly chopped)
- 2 carrots (large, peeled and roughly chopped)
- 2 yellow onions (peeled and roughly chopped)
- 1 leek (white part only and root removed, roughly chopped)
- 1 bay leaf
- 1 Tablespoon sea salt
- 1/2 teaspoon whole, black peppercorns
- chives (for garnish)
- 100 grams all-purpose flour
- 2 eggs
- 150 milliliters milk
- 1 pinch salt
- herbs (roughly chopped, if desired (I used flat leaf parsley))
- 1 strip bacon (for greasing the pan in between cooking the pancakes)
Instructions
- 1
In a large pot, add some high heat oil like avocado oil and heat to medium high heat. Once hot, add the meat and bones and cook until the meat is browned on all sides.
- 2
Add the vegetables and sautée for 5 more minutes or until lightly browned.
- 3
Add the bay leaf, salt, pepper and 2 quarts of water (2 liters) and bring to a boil. Place a lid on the pot and let simmer for about 2.5 hours.
- 4
For the Flädle batter, whisk together all ingredients, then let stand for 10 minutes. The pancake batter will be thin like a crêpe batter.
- 5
In the meantime, heat a large, nonstick skillet to medium heat, then swirl one piece of bacon in it, to leave a thin layer of bacon grease.
- 6
Pour a thin layer of batter into the skillet and tilt the pan to distribute the batter. Allow to set up and become steamy.
- 7
Flip over, cook until just starting to turn a golden color, remove from skillet and immediately roll up before it cools. Repeat until all batter is used up, swirling the bacon piece in between each pancake.
- 8
After the broth has simmered for 2.5 hours, pour through a strainer to remove the meat and vegetables, then return to a boil. Season to taste with salt and pepper.
- 9
When ready to serve, cut the rolled up pancakes into strips and put on the bottom of a soup bowl. Top with the broth and sprinkle with finely chopped chives. Guten Appetit!