Frittatensuppe (Frittatensuppe)
Overview
Frittatensuppe is a clear Austrian beef broth served with thin strips of pancake. Simple crêpe-like pancakes are made from flour, eggs and milk, rolled up and cut into fine ribbons called Frittaten. These are placed in a hot bowl and covered with strong, clear beef broth, then sprinkled with chopped chives. It is light, savoury and comforting, and it is one of the most common starters in Austrian inns. In southern Germany the same soup is called Flädlesuppe. Chopped chives are the usual garnish, and the pancake strips are added only at the last moment so they stay tender.
History
Clear beef broth, Rindsuppe, is the foundation of traditional Viennese cooking and is served with many different garnishes. Frittaten are among the most popular, along with semolina dumplings and liver dumplings. The soup is a standard first course at Sunday lunch, weddings and family meals across Austria, Bavaria and Swabia. Recipes for it appear in Viennese cookbooks of the nineteenth century, and it remains a standard starter in Austrian inns.
Main ingredients
Beef broth, thin pancakes, eggs, milk, flour, chives. The soup is built on beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Egg soups · More soups from Austria
Recipe outline serves 4 · ~35 min
Ingredients
- 1.2 l clear beef broth
- 100 g flour
- 2 eggs
- 200 ml milk
- butter for frying
- chives
Allergens: Contains: Gluten, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Whisk the flour, eggs, milk and a pinch of salt into a thin batter.
- Fry thin pancakes in butter, cool, roll up and cut into fine strips.
- Heat the broth.
- Put the pancake strips in bowls, pour over the broth and add chives.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
