Recipe: Czech "Panadel" On RussianFood.com

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Recipe: Czech "Panadel" On RussianFood.com
Recipe: Czech "Panadel" On RussianFood.com
Video: Recipe: Czech "Panadel" On RussianFood.com
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Czech "Panadel"

Recipe photo: Czech
Recipe photo: Czech

3 servings 3 hours (your 30 min)

Residents of Prague believe that those who visit the Czech capital for the first time should visit some small restaurant in the old town to get acquainted with the national cuisine, where they will be served Panadel soup (also called Celestino). Prague is far away, but you can cook Panadel at home. After all, in fact, this is a strong beef broth with pancakes.

Food (for 3 servings)
For broth:
Boneless Beef (I have a good piece of beef brisket) - 750 g (500 g meat and 250 g bones)
Bay leaf - 2-3 pcs.
Black peppercorns - 6-8 pcs.
Large onions, unpeeled - 0.5 pcs.
Small carrots - 1 pc.
Celery root - 1 slice
(You can also add a slice of parsley root)
Salt
For pancakes:
Milk - 0.5 cups
Eggs - 1 pc.
Flour - 3 tbsp. spoons
Salt - 1 pinch
Butter - 30 g

Step by step photo recipe Czech "Panadel"

Recipe Cooking Photo: Czech
Recipe Cooking Photo: Czech

Wash the meat. Clean the roots.

Recipe Cooking Photo: Czech
Recipe Cooking Photo: Czech

Pour the meat into 1.5 liters of water and put on fire. Remove foam, reduce heat to a minimum, add a little salt and cook for 2.5-3 hours. After an hour, add unpeeled onion, roots, bay leaves, peppers and herbs into the broth. Finished meat should lag behind the bones, and the broth should be strong and transparent.

Recipe Cooking Photo: Czech
Recipe Cooking Photo: Czech

Prepare pancake dough using milk, eggs, salt, butter and flour. Melt the butter beforehand.

Recipe Cooking Photo: Czech
Recipe Cooking Photo: Czech

Bake 2-3 pancakes.

Recipe Cooking Photo: Czech
Recipe Cooking Photo: Czech

Cut the baked pancakes into thin strips.

Recipe Cooking Photo: Czech
Recipe Cooking Photo: Czech

Put meat in a plate, pour broth and dip pancakes into it. The soup is served hot.

Enjoy your meal!

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