Frittatensuppe Beef Broth Topped with Strips of Sliced Pancake
Delight in the comforting flavors of Austrian cuisine with Frittatensuppe, a hearty bowl of beef broth topped with delicate strips of sliced pancake. This traditional dish starts with an aromatic, slow-simmered broth made from beef bones, fresh vegetables, and herbs, delivering depth and richness in every sip. Thin, golden pancakes—crafted from a simple batter of eggs, milk, and flour—are rolled and sliced into elegant ribbons for a unique twist on classic soup noodles. Perfectly balanced and satisfying, this soup is garnished with fresh parsley for an earthy finishing touch. Whether served as an appetizer or a warm main course, Frittatensuppe is a comforting celebration of rustic, homemade flavors. Pair it with crusty bread for a truly unforgettable meal!
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Recipe Information
Ingredients
- 500 grams beef bones
- 1 large onion
- 2 medium carrots
- 2 stalks celery stalks
- 4 stems parsley stems
- 1 leaf bay leaf
- 10 pieces black peppercorns
- 2 liters water
- 2 large eggs
- 250 milliliters milk
- 125 grams all-purpose flour
- 20 grams butter
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 2 tablespoons (chopped) fresh parsley
Instructions
Start by making the beef broth. Rinse the beef bones under cold water and place them in a large stockpot.
Peel the onion, carrots, and celery. Cut the carrots and celery into large chunks. Halve the onion.
Add the onion, carrots, celery, parsley stems, bay leaf, and black peppercorns to the stockpot.
Pour 2 liters of water into the pot and bring it to a boil over medium-high heat.
Skim off any foam or impurities that rise to the surface using a slotted spoon.
Reduce the heat to low and let the broth simmer gently for 2.5 to 3 hours. Occasional skimming may be needed.
While the broth simmers, prepare the pancake batter. In a medium mixing bowl, whisk together the eggs, milk, flour, and salt until smooth and lump-free.
Melt the butter in the microwave or on the stove, and whisk it into the pancake batter.
Heat a large non-stick skillet over medium heat and lightly grease it with vegetable oil.
Pour a thin layer of the batter into the skillet, tilting it to evenly coat the bottom. Cook for 1-2 minutes until the pancake sets and the edges release from the pan.
Flip the pancake and cook for another 1-2 minutes until lightly golden. Repeat with the remaining batter, stacking the cooked pancakes on a plate.
Once the broth is done, strain it through a fine mesh sieve and discard the solids. Season with salt to taste.
Stack the pancakes and roll them into a tight log. Slice the roll into thin strips to create ribbons.
To serve, divide the pancake strips evenly into soup bowls. Ladle the hot beef broth over the top.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 29.2 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 695 mg | 53% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2928 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
