Soup with egg pancakes

Description

This soup is a traditional Austrian dish, which over time migrated to Germany and firmly settled there. It is believed that this soup was especially loved at the imperial court of Franz Joseph.

Cooking

Step 1

Preheat oven to 175°C. Place the bones on a baking sheet lined with parchment or foil and place in the oven for 30 minutes. During this time, turn them over once. Boil 4 liters of water in a large saucepan. Peel the carrots and cut into 2 parts. Remove the outer skin from the garlic. Cut the leek lengthwise and wash. When the water boils, put the leeks, garlic, parsley, thyme, carrots, celery, bay leaves, black peppercorns in a saucepan and cook for 10-15 minutes.

Step 2

Place the browned bones in a saucepan and bring to a boil. Reduce the heat to low and simmer the broth, skimming off the foam, until the liquid is reduced by half. Pour in the Worcestershire sauce and season with salt and pepper. Strain the broth into a clean saucepan through a sieve lined with gauze, cool and refrigerate for 8 hours. Remove fat from the surface.

Step 3

In a medium bowl, beat the egg, add the sparkling water and oil, salt and pepper, then add the flour and mix well with a whisk. Add the onion, cover the bowl with plastic wrap and refrigerate for 30 minutes. Heat up a non-stick frying pan and bake thin pancakes.

Step 4

Roll the pancake into a tube and cut into 1 cm thick ribbons. Heat the broth and pour into plates. Arrange pancakes and sprinkle with finely chopped dill.