The Flädlesuppe is a traditional soup recipe from Swabian and Baden cuisine. The soup is also known as pancake soup or pancake soup. It is quick and easy to prepare and convinces with its warming and strengthening effect. The Flädle or Frittaten made from pancake batter is the special highlight of this meat broth. The Flädlesuppe is quick to prepare and simply delicious.
As a basis, you take a clear beef broth, which you serve with strips of pancakes as a nutritious side dish. The soup warms, it tastes good and it is simply delicious.
Ingredients for 4 servings
The information relates to. Because when the pancake soup is simmering, the whole family looks forward to the culinary pleasure.
- 100 grams of flour
- 200 ml milk, 3.5% fat
- 2 eggs, medium
- a good pinch of salt
- 1 carrot, about 120 g
- 1 piece of fresh celeriac, approx. 150 g
- 1 leek, approx. 80 g
- 1.2 l beef stock or chicken stock
- 4 tsp seed oil
- a little pinch of pepper
- a pinch of nutmeg
- 1 bunch of chives to spice things up
Preparation of the pancake soup
- We start with the threads. Mix the flour with milk, eggs, and a pinch of salt to form a smooth dough. So that the dough can stretch nicely, it is best to leave it in a warm place for about 30 minutes.
- While the dough is resting, you can wash, clean, and peel the vegetables. Finely grate the carrots and celeriac with a coarse grater. Halve the leek in the middle, wash thoroughly, and then cut into fine, thin strips.
- Now it’s time to bring the vegetable stock or beef broth to a boil together with the finely chopped vegetables. This is best done in a large pot, over a low flame, and with the lid closed.
- Now the special comes to the thread: the chives. To do this, wash half of the bunch, dry, and chop into fine rolls. Knead this amount into the dough. Now the dough can be rolled out thinly
- Heat the seed oil in a pan and pour in about 1/4 of the batter, thinly covering the bottom of the pan. Cook on medium heat for 2 to 3 minutes on both sides until crispy brown. Then remove from the pan and prepare the next pancake.
- When the pancake has cooled a little, it can be cut into thin strips. Now the 20 minutes of the vegetable broth should be over.
- Pour the entire stock over a fine sieve and collect and squeeze out the vegetables. Bring the broth to a boil again and season with salt and pepper to taste. Add some fresh nutmeg and the remaining chives and a delicious soup are ready.
- To serve, quickly pass the threads, add little chives for decoration on top and a traditional delicacy can be enjoyed. Simply delicious.
