Cook: 2 hours
For the broth
One whole chicken (approx. 1.5kg)
Root vegetables – carrot, celeriac, onion, parsnip, potato
Salt, and whole black peppercorns
For the pancake strips
50g plain flour
Finely chopped parsley
Butter for frying
To make the pancake strips: Sift the flour and salt into a mixing bowl, then whisk in the eggs and chopped parsley. Gradually add the milk and beat until you have a smooth batter. Melt some butter in a frying pan and pour in some of the mixture. Fry on one side until golden, flip over and brown the second side of the pancake. Cut the finished pancakes into thin strips and set aside.
To make the soup: Add the chicken to a large saucepan, cover and bring to the boil. Meanwhile, clean the root vegetables, chop and add to the simmering chicken soup along with the salt, spices and herbs. Cook until the meat is tender and falling from the bones. Strain the chicken broth into a serving bowl, setting the meat and vegetables to one side, and add the pancake ribbons. To make the soup extra special, add a dash of dry samorodné wine and sprinkle over some chopped parsley before serving.
Serve with freshly baked bread and a glass of dry samorodné.