A good Czech broth soup calls for Celestýnské noodles! Don't you know what that is? I'll tell you in today's article, plus add a simple Bohemian recipe.
What are Celestýnské nudle?
Celestýnské nudle (noodles) are a so-called soup insert. It is a Czech savory pancake, fried on both sides in a pan. Then rolled up and cut into thin rounds placed in a bowl with a broth-based soup.
Celestýnské nudle are spiral-shaped and taste not only delicious in the soup but also look good. One pancake makes enough noodles for about four servings of soup.
MY TIP: Try zelňačka, Czech sauerkraut soup (tastes divine!)
Ingredients
To make Czech soup noodles, we need:
- Egg; room temperature
- All-purpose flour
- Oil; sunflower or canola
- Pinch of salt
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
Instructions with Photos
STEP 1: In a bowl, crack the egg, add flour, oil, and salt.
STEP 2: Beat with a fork to a smooth batter. Leave to rest for 5-10 minutes.
STEP 3: Heat a non-stick frying pan and pour and spread the batter on it.
STEP 4: Fry on both sides until golden brown.
STEP 5: Let the pancake cool. Then roll up and cut into thin rounds, about ¼ inch (0,5 cm) thick.
STEP 6: Add the Celestýnské noodles to the soup dish just before serving.
Kitchen Equipment
I fried the pancake on a non-stick pancake pan with a diameter of 8 inches (20 cm), without adding any fat. It is already added as oil to the batter.
Storage
If you have any leftover noodles, store them in a covered container in a fridge for 4-5 days.
Useful Tips
- You can whip the noodle batter in a blender. This will make the batter perfectly smooth, without lumps.
- Let the pancake cool down after frying. While still warm, it will not roll up; instead, it will break. Once cooled, the pancake will soften and will not break when rolled.
- Celestýnské noodles are perfect for clear soups made from broths. They increase their nutritional value; moreover, in the soup, they look pretty nice.
More tasty recipes:
Recipe
Celestýnské nudle – Czech soup noodles
Ingredients
- 1 egg (at room temperature)
- 2 Tbsp all-purpose flour
- 1 Tbsp oil (sunflower oil or canola)
- 1 pinch of salt
Instructions
- In a bowl, crack the egg, add flour, oil, and salt.
- Beat with a fork to a smooth batter. Leave to rest for 5-10 minutes.
- Heat a non-stick frying pan and pour and spread the batter on it.
- Fry on both sides until golden brown.
- Let the pancake cool. Then roll up and cut into thin rounds, about ¼ inch (0,5 cm) thick.
- Add the Celestine noodles to the soup dish just before serving.
Notes
- You can whip the noodle batter in a blender. This will make the batter perfectly smooth, without lumps.
- Let the pancake cool down after frying. While still warm, it will not roll up; instead, it will break. Once cooled, the pancake will soften and will not break when rolled.
- KITCHEN EQUIPMENT: I fried the pancake on a non-stick pancake pan with a diameter of 8 inches (20 cm), without adding any fat. It is already added as oil to the batter.
- STORAGE: If you have any leftover noodles, store them in a covered container in a fridge for 4-5 days.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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