Broth

• 2.5 liters water
• 300 g beef bones
• 400 g beef
• 1 onion
• Celery
• Carrots
• Leek
• Lovage
• Salt
• Chives, minced

Pancake

• 2 eggs
• 400 ml milk
• 180 g flour
• Salt
• Butter or oil

Broth

1. Wash the beef bones with warm water.
2. Put the meat and bones in cold water and heat. Simmer for 1½ hours at low temperature. Skim the foam off the top of the soup from time to time and add more water if necessary.
3. Cut the onion in half, and brown it in a pan with no oil. The browned onion gives the soup its dark color.
4. Add all the vegetables and a pinch of salt to the broth, and cook for 20 minutes. Strain all solids from the soup.

Pancakes

5. Mix the egg, milk, flour, and salt together.
6. Heat the butter or oil in a frying pan.
7. Pour some of the batter into the hot pan and wait until the pancake has solidified. Flip the pancake and wait for the other side to cook.
8. Let it cool and then cut into thin strips.

Serving

9. Put the pancake strips into the finished broth.
10. Serve with chives on top.