Frittatensuppe is an Austrian clear-broth soup topped with thin ribbons of savory pancake, often called Palatschinken in Austria. It turns a simple beef broth and a few basic pancake ingredients into a warming first course, and the broth and ribbons can each be prepared ahead.
Ingredients
- 6 cups (1.4 L) low-sodium beef broth
- 1/2 medium yellow onion, peeled (about 75 g)
- 1 medium carrot, scrubbed and cut into large pieces (about 60 g)
- 1 celery stalk, cut into large pieces (about 40 g)
- 4 fresh parsley stems (about 4 g)
- 1 bay leaf
- 6 whole black peppercorns
- 1/4 teaspoon (1.5 g) fine salt, plus more to taste
- 3/4 cup (95 g) all-purpose flour
- 3/4 cup (180 ml) whole milk
- 2 large eggs (about 100 g without shells)
- 1/8 teaspoon (0.75 g) fine salt for the pancake batter
- 1 tablespoon (14 g) unsalted butter, for cooking the pancakes
- 2 tablespoons (6 g) finely chopped fresh chives, for serving
Instructions
- Prepare the ingredients and batter. Cut the onion, carrot, and celery into large pieces so they are easy to remove from the broth later. Measure the peppercorns, parsley, and bay leaf. In a medium bowl, whisk the flour and 1/8 teaspoon salt together. Add the milk gradually, whisking until smooth, then whisk in the eggs. A few tiny lumps are fine, but break up any large ones. Set the batter aside while you make the broth; it does not need a long rest.
- Infuse the broth. Put the beef broth, onion, carrot, celery, parsley stems, bay leaf, peppercorns, and 1/4 teaspoon salt in a saucepan. Bring it just to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Simmer uncovered for 25 minutes. Keep the liquid at a quiet bubble rather than a rolling boil; vigorous boiling can make the broth cloudy and cause it to reduce more than intended.
- Strain and season. Set a fine-mesh strainer over a clean saucepan or heatproof bowl and pour the broth through it. Discard the vegetables and whole spices, then taste the broth. Add a little salt if it tastes flat, keeping in mind that some store-bought broth is already well seasoned. Cover the saucepan and keep the broth hot over low heat while you cook the pancakes. Do not let it boil hard.
- Cook the pancakes. Warm an 8-inch (20 cm) nonstick or well-seasoned skillet over medium heat. Melt a small portion of the butter in the pan, then pour in about 1/4 cup (60 ml) batter, swirling to make a thin, even layer. Cook until the top looks set and the underside is lightly golden, about 1 minute; flip and cook the other side for about 30 seconds. These are egg pancakes: cook each one until fully set and verify the center reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes, with an instant-read thermometer where practical. Transfer to a plate and repeat with the remaining batter, adding butter as needed. You should have about four thin pancakes.
- Make the ribbons. Let the pancakes cool just until they are comfortable to handle, then stack them and roll them into a loose cylinder. Use a sharp knife to cut crosswise into narrow strips about 1/4 inch (6 mm) wide. Separate the strips gently with your fingers. If they are sticking together, loosen them with a fork rather than pulling hard and tearing them.
- Serve while hot. Divide the pancake ribbons among four warmed soup bowls. Ladle the hot broth over them, sprinkle with chopped chives, and serve right away. Putting the ribbons in the bowls shortly before serving helps them stay distinct instead of soaking up broth for too long.
Tips
- Keep the broth clear. A gentle simmer and a careful strain give the soup its characteristic clean appearance. If you want a particularly clear broth, strain it through a clean, damp piece of cheesecloth set inside the sieve. Avoid pressing the cooked vegetables through the strainer, since that pushes cloudy pulp into the liquid.
- Adjust the batter rather than forcing it. Flour can absorb different amounts of liquid, so if the batter seems too thick to swirl, whisk in milk 1 tablespoon (15 ml) at a time. If it is so thin that it leaves bare patches in the pan, whisk in flour 1 teaspoon (about 3 g) at a time. The goal is a pourable batter that coats the skillet in a thin layer.
- Choose broth to suit your table. Beef broth gives the soup a familiar, savory depth. For a meat-free version, use vegetable broth; the soup will taste lighter and less rich, but the pancake ribbons remain the same. Traditional clear meat broth can be hard to find in some shops, and a good-quality prepared broth is a practical substitute for making stock from scratch.
- Slice with a sharp knife. A blunt knife can squash the tender pancakes and make uneven strips. If the pancakes are very soft, chill them briefly before rolling and slicing, but do not leave them out at room temperature for more than 2 hours.
Serving Suggestions
Serve Frittatensuppe as a light first course, a simple lunch, or part of an Austrian-inspired meal. A small bowl is a natural starter before roast meat, schnitzel, or a hearty vegetable dish; for a more filling lunch, offer a larger portion with rye bread or a crusty roll. The clear broth is the main attraction, so keep accompaniments straightforward rather than adding several competing toppings.
Chives add a fresh, mild onion flavor, while finely chopped parsley is another easy garnish. A little extra black pepper at the table works well, but taste before adding it because the peppercorns have already flavored the broth. Serve the broth piping hot and add the pancake strips just before carrying the bowls to the table. That timing gives the ribbons a chance to warm through while keeping some of their soft, crepe-like texture.
Variations
Use vegetable broth. For a vegetarian soup, replace the beef broth with vegetable broth and check that it is seasoned well. A broth with a roasted-vegetable flavor gives more depth than a very mild one. The result is lighter than the beef version, but still works as a clear soup with tender pancake ribbons.
Add herbs to the batter. Whisk 1 tablespoon (about 3 g) finely chopped parsley or chives into the batter for flecks of green and a mild herbal flavor. Keep the pieces small so the pancakes remain easy to roll and slice. You can also use a mixture of chives and parsley as the garnish.
Make the pancakes gluten-free. Replace the all-purpose flour with a cup-for-cup gluten-free flour blend that is intended for baking. The pancakes may be a little more fragile, so make them slightly thicker and turn them gently. Avoid using a single starch such as cornstarch as a direct replacement; it will not give the same flexible texture.
Try another clear broth. A light chicken broth can stand in for beef broth, producing a gentler flavor. If using chicken broth, avoid adding strong seasonings that would overwhelm the delicate pancake strips. Different Austrian households and regions have their own approaches to soup and broth, so this recipe is a practical version rather than a claim that there is only one correct bowl.
Storage and Reheating
For the best texture, store the broth and pancake ribbons separately. Cool them promptly and refrigerate within 2 hours in covered containers. The broth keeps for 3–4 days in the refrigerator, and the cooked pancakes also keep for 3–4 days when stored separately. If you have already assembled bowls, refrigerate the leftovers promptly; the ribbons will absorb broth and soften as they sit, though the soup will still be safe to eat when handled properly.
Reheat the broth in a saucepan over medium heat until steaming, stirring occasionally. If reheating leftover soup that contains cooked egg pancakes, bring it to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add the ribbons near the end so they warm without breaking apart. For longer storage, freeze the broth in a freezer-safe container for up to 3 months; the pancakes are better refrigerated, since freezing and thawing can make their texture less tender.
Frequently Asked Questions
What does Frittatensuppe mean? It refers to soup served with Frittaten, thin strips cut from savory pancakes. In Austria, the pancakes are closely related to Palatschinken, which are also eaten with sweet fillings in other dishes. Here they are kept simple so they complement, rather than overpower, the broth.
Can I make the broth or pancakes ahead? Yes. Make the broth up to 3–4 days ahead and refrigerate it, or prepare and refrigerate the pancakes separately for the same period. Reheat the broth before serving and add the sliced pancakes only when you are ready to eat. This keeps the soup from turning overly soft while it waits.
Why are my pancakes tearing when I roll them? They may be too thin, undercooked, or still hot and fragile. Cook each pancake until it is fully set, let it cool briefly, and roll the stack loosely rather than pressing it into a tight cylinder. If one tears, it will still taste good in the soup; cut the others a little wider for easier handling.
Can I use ready-made pancakes? Plain, unsweetened crepes can save time. Avoid sweetened breakfast pancakes, which are thicker and have a different flavor and texture. Slice ready-made crepes into narrow strips and warm them in the hot broth just before serving. Check the package directions and refrigerate opened products promptly.
Can I make this soup vegetarian? Yes. Use vegetable broth instead of beef broth, and check that any prepared broth is vegetarian. The pancake recipe contains eggs and milk, so it is vegetarian but not vegan. A vegan pancake substitution changes the flavor and texture, so choose a reliable egg-free crepe recipe rather than simply leaving out the eggs.
Why serve the pancakes separately from the broth? The ribbons absorb liquid as they sit, so separately stored components are easier to portion and reheat without losing their texture. If you prefer softer ribbons, you can add them to the pot for a minute or two before serving. For a first serving, adding them directly to the bowls keeps the broth clear and makes it easier to control how much goes into each portion.
Related
- Austrian Recipes: Easy Kaiserschmarrn to Make at Home
- Austrian Baked Cheesecake: Creamy Topfen-Style Recipe
- Austrian Recipes: How to Make Wiener Schnitzel
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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