Traditional Austrian Soup: Frittatensuppe Recipe

Frittatensuppe is a traditional Austrian soup of clear, savory broth served with thin strips of egg pancakes called Frittaten. A simple beef broth and fresh chives make a comforting base, while the tender pancake ribbons add substance; recipes vary by region and household, and vegetable broth works for a meat-free version.

Ingredients

5 cups (1.2 L) low-sodium beef broth
1 small carrot, about 2 oz (60 g), peeled and cut into thin rounds
1 celery stalk, about 1.4 oz (40 g), thinly sliced
½ small yellow onion, about 2.6 oz (75 g), peeled and left in one piece
1 bay leaf
¼ teaspoon fine salt, plus more to taste
⅛ teaspoon ground black pepper, plus more to taste
1 cup (125 g) all-purpose flour
2 large eggs, about 3½ oz (100 g) without shells
¾ cup (180 ml) whole milk
¼ cup (60 ml) water
1 tablespoon (14 g) unsalted butter, melted, plus 1 teaspoon (5 ml) for the pan as needed
2 tablespoons (6 g) finely chopped fresh chives, for serving
1 tablespoon (4 g) finely chopped flat-leaf parsley, for serving

Instructions

Mix the pancake batter. Whisk the flour and ¼ teaspoon salt in a medium bowl. In a second bowl, whisk the eggs, milk, water, and melted butter until blended. Pour the liquid into the flour in a steady stream, whisking until the batter is smooth. A few small bubbles are fine, but break up any flour pockets along the bottom and sides. Cover and let the batter rest for 10 minutes. This short rest hydrates the flour and helps the pancakes cook evenly.
Start the broth. Add the beef broth, carrot, celery, onion half, and bay leaf to a medium saucepan. Bring just to a boil over medium-high heat, then lower the heat so the broth simmers gently for 15 minutes. Avoid a hard boil: a quiet simmer keeps the broth clear and prevents the vegetables from breaking apart. Taste the broth near the end and add black pepper and salt only if needed, since packaged broth can already be salty.
Cook the pancakes. While the broth simmers, heat a 9- or 10-inch (23- or 25-cm) nonstick skillet over medium heat. Wipe it with a little of the extra butter. Stir the rested batter, then pour in about ¼ cup (60 ml), tilting the pan immediately so the batter forms a thin, even layer. Cook until the surface looks set and the underside is lightly golden, about 1 minute; flip and cook the other side until set, about 30 seconds. For this egg dish, check the center of a pancake with a suitable thin-tip food thermometer; it must reach the USDA FSIS safe minimum of 160°F (71°C). If needed, cook it a little longer. Repeat with the remaining batter, buttering the pan lightly when it begins to stick. You should have about four thin pancakes.
Cut the Frittaten. Stack the pancakes on a cutting board and roll them into a loose cylinder. Slice crosswise into ribbons about ¼ inch (6 mm) wide. Separate the ribbons gently with your fingers. If the pancakes are hot, let them cool for a minute before stacking so they do not clump or tear.
Finish and serve. Remove the bay leaf and onion from the broth; discard them, or leave the carrot and celery in the soup. Divide the pancake ribbons among four warm bowls. Ladle the hot broth and vegetables over them, then finish with chives and parsley. Serve promptly, while the ribbons are soft but still distinct.

Tips

Keep the batter thin. It should pour and spread readily when the skillet is tilted. If it seems closer to a thick crepe batter, whisk in water 1 tablespoon (15 ml) at a time. Too much flour makes the ribbons dense, while overly thick pancakes are harder to roll and slice.
Season the broth cautiously. Low-sodium broth gives you more control, but different stocks vary in saltiness. Taste after simmering before adding extra salt. If your broth tastes flat, a small pinch of salt and a little black pepper are usually a better first adjustment than adding more vegetables or seasoning blends.
Choose a practical broth substitute. Beef broth gives the soup its familiar hearty flavor. For a vegetarian bowl, use a good vegetable broth; it will taste lighter and less meaty, but remains a sensible substitute. Homemade clear beef stock also works. If using regular salted stock, reduce or omit the added salt until you taste it.
Use a nonstick pan and a light touch. A thin film of butter is enough; excess fat can make the pancake edges brittle. Keep the heat at medium and lower it if the pancakes brown before their centers set. The first pancake is a useful check: adjust the heat or batter thickness before cooking the rest.

Serving Suggestions

Serve Frittatensuppe as a light first course or make it the center of a simple lunch. The broth should be hot, the pancake strips freshly sliced, and the herbs added just before eating. If serving several people, arrange the ribbons in bowls first and bring the saucepan of broth to the table for ladling. This keeps the soup attractive and lets each person choose how much broth they want.

For a more filling meal, pair the soup with dark rye bread, a crusty roll, or a small green salad with a tart vinaigrette. The mild broth and soft pancakes suit crisp, tangy sides particularly well. A little extra chopped chive or parsley at the table adds freshness, while freshly ground black pepper gives the bowl a gentle bite. Keep additional salt available rather than seasoning the whole pot heavily in advance.

Because pancake ribbons gradually absorb liquid, serve the soup soon after assembling it. For a meal with multiple courses, keep the broth hot and the ribbons separate, then combine them in individual bowls when everyone is ready. That small adjustment gives you the same freshly made texture without changing the traditional presentation.

Variations

Vegetarian Frittatensuppe: Replace the beef broth with vegetable broth and check that it is well seasoned. A broth made with vegetables, herbs, and a little mushroom can provide extra savory depth, though it will not taste exactly like beef stock. The egg pancakes remain the same, so this version is vegetarian but not vegan.

Herb-forward pancakes: Stir 1 tablespoon (4 g) finely chopped parsley or chives into the batter before cooking. This gives the ribbons a fresh herbal flavor and small green flecks. Keep the quantity modest so the herbs do not interfere with spreading the thin pancakes.

More substantial broth: Add a little more carrot or celery, or serve the soup with extra bread. Some household versions include additional vegetables, but keep them in small, neat pieces so the dish still reads as clear broth with pancake ribbons rather than a thick vegetable soup.

Gluten-free option: A cup-for-cup gluten-free flour blend can be used in place of all-purpose flour, but results vary by blend. Rest the batter for 10 minutes as directed, then check whether it spreads. Add water a teaspoon at a time if it is too thick. The pancakes may be more delicate, so make them slightly smaller and turn them carefully.

Storage and Reheating

For the best texture, store the broth and pancake ribbons separately. Refrigerate both within 2 hours of cooking in covered containers; the broth keeps for 3 to 4 days, and the cooked pancakes keep for about 3 days. If the ribbons are left in the soup, they will absorb broth and soften considerably, though the leftovers are still usable.

Reheat the broth in a saucepan over medium heat until steaming, stirring occasionally. Add the pancake strips only when the broth is hot, and warm them briefly so they do not turn mushy. If reheating a combined portion or any leftovers, heat it to 165°F (74°C), checked with a food thermometer. Add a splash of water or broth if the liquid has reduced. Freezing the broth alone for up to 2 months is more reliable than freezing assembled soup; thaw it in the refrigerator and reheat as above. Pancake ribbons can be frozen separately, but their texture may become softer after thawing.

Frequently Asked Questions

What is Frittatensuppe?
It is an Austrian clear-broth soup served with thin strips of cooked pancake. The strips are called Frittaten, and the broth is commonly beef-based, though household recipes and regional approaches differ. It is often served as a starter, but a generous bowl with bread can make a simple meal.

Can I make the pancakes ahead?
Yes. Cook and cool them, then cover and refrigerate them for up to 3 days. Slice them shortly before serving, or slice them in advance and keep the ribbons covered so their edges do not dry out. Reheat the strips briefly in hot broth rather than frying them again.

Why are my pancake ribbons breaking?
The pancakes may be too thin, overcooked, or dry around the edges. Make sure the batter rests, use a lightly buttered nonstick pan, and remove each pancake as soon as it is set and lightly colored. Let them cool just enough to handle, then roll the stack loosely rather than pressing it tightly before slicing.

Can I make this soup without beef broth?
Yes. Vegetable broth is the easiest substitute and makes a vegetarian version, although its flavor will be lighter. Use a flavorful stock and taste before salting. Chicken broth can also work, but it changes the character from the traditional beef-broth style.

Can the soup be made gluten-free?
Use a cup-for-cup gluten-free flour blend for the pancakes and check the broth label for gluten-containing ingredients. Since flour blends absorb liquid differently, adjust the batter with small amounts of water until it spreads thinly in the pan. The finished pancakes may be more fragile, so cook and turn them gently.

Should the pancake ribbons go into the pot or the bowls?
Put the ribbons in individual bowls and ladle broth over them just before serving. This makes it easier to control portions and prevents the pancakes from soaking up the broth while the soup waits. If you have leftovers, store the components separately when possible.

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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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