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Traditional German Flädlesuppe — Beef Broth with Pancake Strips

Prep time: 20 minutes Cook time: 60 minutes Total time: 80 minutes
Print Recipe
Servings: 4 People
Course: Soup
Cuisine: Germany
Ingredients Method Notes

Ingredients
  

  • For the Flädle pancakes:
  • 2 eggs
  • 200 ml milk
  • 200 g all-purpose flour
  • 60 ml sparkling water or beer or leave out for a simpler batter
  • 1 pinch sugar
  • 1 pinch salt
  • Fresh parsley or chives finely chopped
  • A little oil for frying
  • For the beef broth:
  • 1.5 liters cold water
  • 2 beef shin slices
  • 1 carrot roughly chopped
  • 1 onion halved
  • 1 piece leek approx. 10 cm
  • 1 small piece celeriac including the green
  • Salt pepper and nutmeg to taste

Method
 

  1. Start the broth. Place the beef and vegetables into a large pot with cold water. Season generously with salt and pepper. Bring to a boil with the lid on, then reduce to a gentle simmer for 1 hour.
  2. Skim the broth. During cooking skim off any foam that rises to the surface with a slotted spoon. This keeps the broth clear and clean.
  3. Make the pancake batter. While the broth simmers, whisk together eggs, milk, flour, sparkling water, sugar, salt and chopped parsley or chives until smooth. The batter should be thin and pourable like cream.
  4. Fry the Flädle. Heat a little oil in a non-stick pan. Pour a ladleful of batter into the pan and swirl quickly to spread thinly. Fry for 1-2 minutes on each side until lightly golden. Repeat until all batter is used.
  5. Strain the broth. After 1 hour remove the meat and vegetables. Strain the broth through a fine sieve. Season with salt, pepper and a pinch of nutmeg. Slice the meat small and return to the broth if desired.
  6. Slice the Flädle. Roll each pancake loosely and cut into thin strips.
  7. Serve. Place a portion of Flädle strips into each bowl and ladle the hot broth over them. Serve immediately.

Notes

The batter consistency is key — it should be thin and pourable like cream. If the first pancake turns out too thick and hard, add a little more milk or sparkling water. If it is too soft and falls apart, add a little more flour. Additionally, depending on the size of your eggs you may need one extra egg for a richer batter. In short, the first pancake is always a test — adjust from there and the rest will be perfect.
Adding parsley or chives to the pancake batter is traditional and gives the Flädle their authentic flavor. Sparkling water or a splash of beer makes the pancakes lighter — but plain milk works perfectly too.
The pancakes are very versatile — with more sugar they make a delicious dessert, or fill them with sweet jam or savory cheese for a completely different dish.
For a quick version use ready-made beef stock instead of making it from scratch — simply heat and season well.
The leftover beef from the broth can be used for a traditional German beef salad the next day.