Summary

Ingredients

• 1 bunch soup greens
• 1 tomato (s)
• 2 onion (s), red
• 500 g soup meat (le slice or cross rib)
• 1 marrow bone
• 1 teaspoon peppercorns
• 2 teaspoons salt
• 1 large bay leaf, or 2 small ones
• 2 clove (s)
• 0.5 ½ bunch parsley
• 1 bunch chives

For the dough: (Flädle)

• 50 grams flour
• ml ⅛ milk
• 2 egg (s)
• 0.25 teaspoon ¼ nutmeg, grated
• 0.5 teaspoon ½ salt and pepper
• Fat, for frying
• possibly cognac, for the broth

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Instructions

1. Clean and wash the soup greens and cut into small pieces. Wash and quarter the tomato. Wash meat and bones.
2. Halve the onions and fry them with the cut side down in the pressure cooker until the cut surface is brown. Then bring 1.5 liters of water with the salt, the spices, the soup greens and the tomato to the boil, close the lid and cook for 30 minutes with the 2 rings remaining the same.
3. Wash the chives and cut into fine rings, wash and finely chop the parsley as well.
4. In the meantime, whisk the eggs with the milk, flour and spices, set aside the herbs, except for a few to garnish the soup, and mix in. Let the dough soak for 15 minutes. Bake 2 pancakes of the same size from the dough, allow to cool a little, roll up tightly and keep warm.
5. Remove the meat from the soup. Sieve the broth into another saucepan. Season with salt and pepper, depending on your taste with a little more granular broth and, if desired, with cognac.
6. Cut the pancake rolls into thin slices and distribute them on the empty plates or cups. Carefully pour the stock over it, sprinkle with the remaining herbs and serve immediately.
7. If you want, you can add the meat cut into cubes to the soup. Or use the seasoned soup meat for a beef salad.