Flädlesuppe (swabian pancake soup)

As tasty starter or light main course, the Flädlesuppe is a true Swabian classic.

Recipe for Flädlesuppe (Serves 4)

For the beef stock:

  • 500 g beef soup bones
  • 100 g carrots
  • 100 g celeriac
  • 50 g leek
  • 200 g onions
  • Spices (peppercorns, pimento, juniper berries, cloves, bay leaf)

For the Flädle (pancakes):

  • 200 ml milk
  • 70 g flour
  • 3 eggs
  • 2 g salt
  • Chives, parsley

To make the stock, rinse the beef bones in cold water and place them in a large pan with 2-2.5 l cold water. Bring slowly to the boil and remove any scum immediately. Add the spices and some salt. Simmer for about 3.5 hours.

In the meantime, prepare the vegetables. Wash the carrots, celeriac and leek thoroughly and cut into small pieces. If you like, you can also add some parsley stalks and/or other herbs. Cut up the onions including the skins – this gives the stock a nicer colour.

After simmering the bones for 3.5 hours, add the vegetables and continue cooking for another hour. Then strain through a cloth to obtain a clear broth.
Reheat the stock, season with salt and nutmeg, and reduce if necessary to obtain a stronger flavour.

To make the pancake batter, place the flour in a bowl and stir in the milk until smooth. Then add the eggs, salt and chopped herbs. Leave to stand for a short time. Heat a little oil in a frying pan and make very thin pancakes ("Flädle"). Cut the pancakes into fine strips and serve them in the stock, along with some chopped chives.