Products
For broth:
- Meat-bone beef - 750 g (500 g of meat and 250 g of bones)
- Bay leaf - 2-3 pcs.
- Pepper black peas - 6-8 pieces.
- Large onion, untreated - 0.5 pcs.
- Carrots are small - 1 pc.
- Celery root - 1 piece
(You can also add a piece of parsley root) - Salt
For pancakes: - Milk - 0.5 cups
- Eggs - 1 pc.
- Flour - 3 tbsp. spoons
- Salt - 1 pinch
- Butter - 30 g
Wash meat. Clean the spines.
Meat pour 1.5 liters of water and put on fire. Remove the foam, reduce the heat to a minimum, add salt and cook for 2.5-3 hours. After an hour, pour in the broth the uncooked bulb, roots, bay leaves, peppers and greens. Ready meat should lag behind bones, and the broth should be firm and transparent.
From milk, eggs, salt, butter and flour, cook dough for pancakes. Pre-melt the butter.
Bake 2-3 pancakes.
Baked pancakes cut into thin strips.
Put the meat in the plate, pour the broth and put the pancakes into it. The soup is served hot.
Bon Appetit!