Prepare the Beef Broth

In a large pot, add some high heat oil like avocado oil and heat to medium high heat. Once hot, add the meat and bones and cook until the meat is browned on all sides.

oz marbly beef meat

beef bones

Add the vegetables and sautée for 5 more minutes or until lightly browned.

celery stalks

carrots

leek

yellow onions

Add the bay leaf, salt, pepper and 2 quarts of water (2 liters) and bring to a boil. Place a lid on the pot and let simmer for about 2.5 hours.

bay leaf

tsp whole, black peppercorns

tbsp sea salt

Make the Flädle (Pancake Strips)

For the Flädle batter, whisk together all ingredients, then let stand for 10 minutes. The pancake batter will be thin like a crêpe batter.

oz all-purpose flour

eggs

fl oz milk

pinch salt

herbs

In the meantime, heat a large, nonstick skillet to medium heat, then swirl one piece of bacon in it, to leave a thin layer of bacon grease.

strip bacon

Pour a thin layer of batter into the skillet and tilt the pan to distribute the batter. Allow to set up and become steamy.

Flip over, cook until just starting to turn a golden color, remove from skillet and immediately roll up before it cools. Repeat until all batter is used up, swirling the bacon piece in between each pancake.

Combine the Soup

After the broth has simmered for 2.5 hours, pour through a strainer to remove the meat and vegetables, then return to a boil. Season to taste with salt and pepper.

When ready to serve, cut the rolled up pancakes into strips and put on the bottom of a soup bowl. Top with the broth and sprinkle with finely chopped chives. Guten Appetit!

chives