Summary

Ingredients

• 500 g beef (breast core, covered ladder, le meat, cross rib or belly flap)
• 500 g bones, (beef or ox)
• 1 onion (s)
• 1 clove (s)
• 1 bay leaf
• 1 teaspoon, leveled salt
• 1 bunch soup greens
• 1 carrot (s)
• 2 liters water
• 0.5 liter ½ milk
• 200 g wheat flour
• 3 egg (s)
• 1 pinch salt
• fat, (vegetable cream for frying)
• 2 tablespoon chives, fresh, finely chopped

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Instructions

1. Meatsoup:
2. Rinse the meat and bones under cold running water.
3. Peel the onion. Put the clove in the onion.
4. Bring the meat, the bones, the whole onion, the bay leaf, the salt and the water to the boil in a large saucepan over a mild heat and simmer for 2 ½ hours over a mild heat without a lid. Regularly skim off the protein foam that has formed with the slotted spoon. Some of the liquid should evaporate during cooking. 2 liters of water make 1 ½ liters of meat broth.
5. Wash, clean and roughly chop the soup greens and carrots and add to the soup ½ hour before the end of the cooking time.
6. Sieve the meat broth and only use the clear broth for the Flädlesupp. The heavily cooked meat and vegetables can be used for other purposes (e.g. as animal feed).
7. If you want to go fast, you can also use beef broth made from stock cubes or instant bouillon instead of the real meat stock. Prepare the broth according to the instructions on the packet.
8. Flädle:
9. Mix the milk and eggs with an electric mixer, gradually sprinkling in the flour and the tip of a knife with salt. Allow to swell for ½ hour while stirring occasionally with the mixer. A whisk can be used instead of the mixer, but then stir very thoroughly so that no lumps remain.
10. Depending on the type of flour, add a little more milk to make a thin-flowing dough.
11. Pour some of the vegetable cream into a coated pan, let it warm up and use a ladle to pour in the dough in portions until the bottom is completely covered. Bake the resulting pancake until golden brown on both sides and roll up while hot.
12. Proceed in this way until the batter is used up. Put a little vegetable cream into the empty pan before pouring in the batter again. The pancakes can be a little thicker than, for example, crêpes. Let the rolled up pancakes cool and cut into fine strips.
13. To serve, place the patty strips in preheated soup plates or soup cups, pour hot meat stock over them and sprinkle the freshly cut chives on top. Wait briefly before serving until the patties have gotten hot.
14. Flädlesuppe is good for freezing. Freeze the pancakes cut into strips without the stock. Storage time up to 3 months. They can be removed later in the desired amount as they are easy to separate from each other. Freeze meat stock separately. Storage time up to 6 months. To thaw, bring the frozen meat stock to the boil, remove from the hotplate, add frozen patties and let steep for five minutes.