Recipe: Czech Panadelle Soup step by step with pictures | Handy.Recipes

Czech Panadelle Soup

Cooked soup Czech panadelle

Time to cook: 180 minutes

Total Servings: 2

Nutritional Value

I tried this soup, unfortunately, not in Prague. But in a Moscow restaurant, under that very name. I liked it very much. So I decided to reproduce it at home. In spite of its unpretentious preparation, it turns out a fragrant, fragrant broth with reddish pancakes. Very hearty and warming. Just for a dank Moscow autumn.

Author of the recipe

Ingredients for soup "Czech panadelle":

  • Beef (with bone, brisket is best) - 800 g
  • Onions - 1 pc
  • Parsley (root) - 100 g
  • Carrots - 1 pc
  • Allspice - 6 pcs
  • Wheat flour / Flour - 50 g
  • Butter - 30 g
  • Milk - 125 ml
  • Salt (to taste)
  • Chicken egg - 2 pcs
  • Water - 2 l
  • Bay leaf - 2 pcs
  • Greens (dill parsley) - 2 bunch.

How to cook soup "Czech panadelle" step by step with photos

Pour water over the meat and cook for 2,5-3 hours.

After an hour of cooking, add the herbs, onions, carrots, pepper, salt, bay leaf, parsley root (I had dried) to the broth.

To prepare the pancakes. Melt butter. Mix milk with one egg, add salt and butter. Add flour. Stir it to make sure there are no lumps.

Cook the pancakes. Just don't make my mistake again, don't make them too thin. I got 6 pieces So we have to fry 4 pieces of this amount of dough.

Roll up pancakes and cut crosswise.

Take out the meat and the roots from the broth and strain it.

Separate meat from bones, cut into slices. Plate the meat, pour the broth, arrange the pancake rolls, garnish with a hard-boiled egg and greens. Done!!!

Nutritional Value:

Whole Dish:
2251.3 Calories
182 g
138.2 g
71.6 g
Per Serving:
1125.7 Calories
91 g
69.1 g
35.8 g
64.9 Calories
5.2 g
4 g
2.1 g

Salt, Flour, Wheat Flour, Greens, Butter, Onions, Eggs, Parsley, Sweet Peppers, Carrots, Water, Bay Leaf, Milk, Hearty, Broths and Soups, Hot Soups

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