Frittaten Soup

Introduction

Frittaten Soup is a classic Austrian broth where thin pancake strips float in a rich, slow-simmered beef broth. The pancakes add substance and texture without heaviness, making this a satisfying meal that comes together once you’ve invested time in building a deep, flavorful stock.

Recipe Details

• Prep Time: 15 min
• Cook Time: 2 hours
• Total Time: 2 hours 15 min
• Servings: 4

Ingredients

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

Instructions

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

1. Mix the egg, milk, flour, and salt together.
2. Heat the butter or oil in a frying pan.
3. 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.
4. Let it cool and then cut into thin strips.

Serving

1. Put the pancake strips into the finished broth.
2. Serve with chives on top.

Variations

• Add beef strips: Reserve some of the cooked beef from the broth, shred it, and add it back to the bowl alongside the pancake strips for extra protein and deeper meat flavor.
• Increase vegetable content: Double the celery, carrots, and leek to create a heartier broth; the longer simmer will intensify their sweetness.
• Use different fresh herbs: Substitute the lovage with parsley, dill, or a mix of both if lovage is unavailable; each will shift the broth’s freshness slightly.
• Thicker pancake strips: Cut the pancakes into wider ribbons (½ inch instead of thin) if you prefer more substantial texture and less soup per bite.

Tips for Success

• Skim the broth regularly during the first simmer: this removes impurities and keeps the final soup clear and clean-tasting.
• Brown the onion halves cut-side down in a dry pan until deeply caramelized; this builds the soup’s color and savory depth without added fat.
• Cook the pancakes one at a time in a non-stick or well-buttered pan over medium heat; they should be thin and tender, not thick or rubbery.
• Let the pancakes cool completely before cutting so they hold their shape and don’t tear into shreds.
• Taste the broth before serving and adjust salt; long simmering can concentrate flavors unevenly.

Storage and Reheating

FAQ

Can I make the broth ahead of time?

Yes. Prepare the broth up to 2 days in advance, cool it completely, and refrigerate. Make the pancakes on the day you plan to serve so they stay fresh and don’t absorb moisture.

What if I don’t have lovage?

Lovage adds a celery-like herbaceous note. You can omit it entirely, or replace it with a small handful of parsley or a few sprigs of fresh thyme; the broth will be slightly lighter but still delicious.

How thin should the pancakes be?

Aim for the thickness of a crepe—about ⅛ inch. They should be flexible enough to cut into strips without breaking, but sturdy enough to hold up in hot broth without immediately dissolving.

Can I use chicken instead of beef?

Yes. Use 300 g chicken bones and 400 g chicken meat; reduce the initial simmer to 1 hour since chicken requires less time to develop flavor. The soup will be lighter and more delicate.