Rindsuppe mit Fritattenstreifen

Ingredients

• 1kg beef bones and 500g stewing beef
• 2 carrots, 1 parsnip, 1 celeriac roughly chopped
• 1 onion, halved and charred
• 1 tbsp peppercorns and 3 bay leaves
• 2 eggs (for Fritatten batter)
• 100ml milk
• 50g flour
• pinch salt and nutmeg

Method

1. Cover bones and beef with cold water. Bring to a simmer, skim thoroughly for 20 minutes.
2. Add vegetables, charred onion, peppercorns, and bay leaves. Simmer very gently for 2.5 hours.
3. Strain through a fine sieve lined with muslin. Season. The broth should be crystal clear.
4. For Fritatten: whisk eggs, milk, flour, salt, and nutmeg into a thin batter. Fry paper-thin crepes. Roll and slice into fine ribbons.
5. Place Fritatten strips in warm bowls and ladle hot consomme over them.