Frittatensuppe (Beef Broth with Pancake Strips)
The Quirky Foodster Team
Ingredients
- Clear beef broth — 1.2 L (5 cups)
- Plain flour — 100 g (3/4 cup)
- Large eggs — 2
- Milk — 150 ml (2/3 cup)
- Salt — 1 pinch
- Vegetable oil, for frying — 1 tbsp
- Chopped fresh chives, for garnish — 1 tbsp
Method
- Whisk together the flour, eggs, milk and salt to form a smooth, thin pancake batter. Let rest for 10 minutes.
- Heat a little oil in a non-stick frying pan over medium heat. Pour in a thin layer of batter and cook 1-2 minutes per side until lightly golden. Repeat to use all the batter, stacking the pancakes as they finish.
- Roll the stacked pancakes into a tight log and slice crosswise into thin ribbons.
- Heat the beef broth in a saucepan until simmering.
- Divide the pancake ribbons among soup bowls, ladle over the hot broth, and garnish with chives before serving.
Introduction: Frittatensuppe is a beloved Austrian starter soup, traditionally served before Sunday lunch or festive meals.
Cultural Background: Frittatensuppe is a beloved Austrian starter soup, traditionally served before Sunday lunch or festive meals. Thin savoury pancakes (Frittaten) are sliced into ribbons and floated in a clear beef broth, a dish rooted in the frugal, resourceful Austrian tradition of using pancake batter as a garnish rather than a standalone meal.
Tips: Keep the pancakes thin — this is what gives Frittaten their delicate ribbon shape. Add the pancake strips just before serving so they keep their texture instead of going soft.
Variations: Add finely chopped fresh herbs like parsley or chives directly into the pancake batter. Use a good vegetable broth in place of beef broth for a vegetarian version.
Vegetarian/Vegan: Use vegetable broth in place of beef broth for a fully vegetarian version.
Storage: Store broth and pancake ribbons separately in the refrigerator for up to 2 days.
Reheating: Reheat the broth on the stovetop until simmering, then add fresh or chilled pancake ribbons just before serving.
Nutrition: Approx. per serving: 160 kcal, 8g protein, 14g carbohydrate, 8g fat
FAQs:
Q: Can I make the pancakes ahead?
A: Yes, they keep well covered in the refrigerator for a day or two before slicing and serving.
Q: What broth works best?
A: A well-seasoned, clear homemade beef broth gives the best flavour, though a good store-bought version works too.
- Clear beef broth — 1.2 L (5 cups)
- Plain flour — 100 g (3/4 cup)
- Large eggs — 2
- Milk — 150 ml (2/3 cup)
- Salt — 1 pinch
- Vegetable oil, for frying — 1 tbsp
- Chopped fresh chives, for garnish — 1 tbsp
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