Clear broth with herb patties

For 11 people
  • 1,5 kg beef shank slices
  • 2 medium-sized onions with skin
  • 1 Bund Soup green
  • 3 bay leaves
  • 6 cloves
  • 3 crushed juniper berries
  • Salt
  • 200 ml milk
  • 2 Eggs (size M)
  • 100 g flour
  • 4 EL Oil
  • grated nutmeg
  • 1 Bund Parsley
  • 1 Bund Chives
  • 12 slices Serrano ham (span. air-dried ham)
  • 4 medium sized carrots
  • 1 Bundle Spring onions
165 minutes
Put the beef leg slices in a saucepan with approx. 4 liters of cold water, bring to the boil and simmer for 3 hours. Skim off the foam from time to time. Wash and halve the onions. Add onions, soup greens, bay leaves, cloves and juniper after 1 1/2 hours.
Season with salt. For the herb patties, stir together the milk, eggs, flour and 2 tablespoons of oil until smooth. Season with salt and nutmeg. Let the dough rise for about 10 minutes. Wash the parsley and chives and pat dry.
Chop the parsley, except for something to garnish. Cut the chives into rolls and stir into the batter with the parsley. Heat the remaining oil in portions in a coated pan (24 cm Ø) and bake approx. 8 thin pancakes over a medium heat.
Cover the pancakes with ham and roll up tightly. Cut into thin slices. Peel and wash the carrots and cook in the broth for the last 15 minutes. Clean and wash the spring onions and cut into rings.
Sieve the stock and season with salt and pepper. Dice whole carrots. Heat with spring onions and patties in the broth. Garnish with parsley.
1 person approx:
  • 140 kcal
  • 580 kJ
  • 7 g protein
  • 8 g ​​fat
  • 9 gCarbohydrates


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