Panadel
Description
A hearty first course. Pánaděl is a Czech soup made with beef broth. It is served with rolled egg pancakes. The soup is prepared with vegetables, but without the usual potatoes. How to prepare pánaděl? See for yourself. Serve the soup hot.
Instructions
- 1
Step 1
To prepare panadeli, take veal. Rinse the meat and cut it into small pieces. You can use meat with bones, but I don't particularly like broths made with bones.
- 2
Step 2
Place the meat in a pot. Pour boiling water over it and bring to a boil. Drain the water and rinse the meat. When the meat starts boiling, it will produce scum—this should be rinsed off. Return the meat to the pot, pour boiling water over it, and put it on the stove to simmer. Bring to a boil, then continue cooking for another 40 minutes. During cooking, add finely sliced carrot and half an onion to the broth. I grated the carrot using a Korean carrot shredder. I don't particularly like large pieces of carrot in soup, but this way they don't bother me. At the end of cooking, remove the onion from the soup (as well as the bay leaf).
- 3
Step 3
Add bay leaf to the boiling broth. It will infuse the meat and broth with aroma. The carrots will add sweetness. While the meat and broth are cooking, prepare the egg pancakes. Crack 1 egg into a small bowl. Add 1 teaspoon of flour and pour in 4 tablespoons of milk. Beat the mixture and season with salt.
- 4
Step 4
From the resulting mixture, prepare 2 pancakes. I ended up with exactly two 18 cm pancakes each.
- 5
Step 5
Season the soup with salt and pepper. Roll up the pancakes and cut them into pieces.
- 6
Step 6
Place a few rolls into the broth and add some herbs. I use only green onions, but it's better to use a mix of different herbs. They will perfectly complement the broth and, during the winter season, provide your body with beneficial nutrients.
- 7
Step 7
Serve the panadel to the table.