Prep: 5min | Cooking: 2-3h
Complexity: 2/5
ingredients:
(serves 4)
For the soup:
1 beef bone
200g beef for goulash, diced
450g diced frozen veggies for soup
1 laurel leaf
3 all spice
1.8-2 litres vegetable stock
1/2 cup fresh chopped parsley
salt, pepper
For the pancakes:
100g flour
200ml milk
1 large egg (or 2 smaller)
2 tbsp butter, melted
1/2 tsp salt
method:
Slow cook the beef bone in the stock for 1-2h, together with the laurel and all spice. Halfway through, add the diced beef also.
Meanwhile, for the pancakes, combine the ingredients in a bowl. Use 1/2-1 tsp olive oil per pancake in a small frying pan, adding half a ladle of the batter. Once golden on both sides, remove onto a plate, and add a little olive oil again for the next one.
Cut all the pancakes in half, then roll them (just about 1-2 rolls will be managed now they're half the width) and chop to 1/4cm thickness. Cutting them in half allows for the strips to not be too long in the end. Set aside.
Remove the bone, laurel and all spice from the soup and add the vegetables. Simmer 10 min before adding the parsley. Season to taste with salt (ca. 2 tsp) and pepper.
Add some of the pancake strips to each plate and ladle the hot soup over them.
