Frittaten Soup

Introduction

Frittaten Soup is a classic Austrian broth-based soup where thin pancake strips float in a rich, simmered beef broth—it’s comfort food that relies on clean, long-cooked flavor rather than short cuts. The broth simmers for 90 minutes to draw deep savory notes from beef bones and meat, while the pancakes are made separately and sliced thin, giving you tender texture without sogginess. This is a satisfying one-pot meal that takes time but demands very little active work.

Recipe Details

• Prep Time: 15 min
• Cook Time: 2 hours 20 min
• Total Time: 2 hours 35 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

• Vegetable additions: Stir diced mushrooms, parsnips, or parsley into the broth after straining to add earthiness without changing the pancake component.
• Pancake flavor: Add 1–2 teaspoons of fresh herbs (dill or parsley) to the pancake batter for a subtle herbal note that complements the broth.
• Richer broth: Use half beef broth and half water instead of all water to intensify savory depth if you prefer a stronger-flavored soup.
• Thinner pancakes: Use slightly less flour (160 g instead of 180 g) and thin the batter with a splash of extra milk for even more delicate strips.

Tips for Success

• Skim regularly: White foam rises during the first 30 minutes of simmering; remove it with a spoon to keep the broth clear and clean-tasting.
• Brown the onion properly: Let the cut onion sit face-down in a dry pan over medium heat for 3–4 minutes until deeply caramelized; this gives the soup its characteristic golden-brown color.
• Cool the pancakes completely: Warm pancakes tear when you slice them; let them rest on a plate for at least 5 minutes before cutting into strips.
• Don’t oversalt early: Add salt sparingly during cooking and taste at the end; the broth concentrates as it reduces, so seasoning can intensify.
• Make-ahead pancakes: Prepare and slice the pancakes several hours ahead, then warm them gently in the finished broth just before serving.

Storage and Reheating

Store the broth in an airtight container in the refrigerator for up to 4 days. Keep the pancake strips separate in a small covered container; they stay firm and don’t absorb excess liquid this way. The soup does not freeze well—the pancakes become mushy and the broth loses its delicate flavor.

To reheat, warm the broth gently in a pot over medium heat until steaming. Add the pancake strips a few minutes before serving so they warm through without breaking down further. You can also reheat individual portions in a microwave-safe bowl, covered, for 2–3 minutes.

FAQ

Can I make the broth ahead?

Yes. Prepare and chill the broth the day before, then gently reheat it and make the pancakes fresh on the day you serve. This reduces last-minute work significantly.

What if I can’t find lovage?

Use an extra pinch of celery leaves or parsley instead; lovage adds a subtle celery-like note, but the soup remains balanced without it.

How thin should the pancake strips be?

Aim for strips roughly ¼ inch (6 mm) wide. Thinner strips soften quickly in the hot broth; thicker ones stay firmer. Taste after adding them to adjust timing to your preference.

Can I use chicken instead of beef?

Yes. Use 300 g chicken bones and 400 g chicken meat, and reduce the simmering time to 1 hour; chicken broth is lighter and won’t benefit from the full 90 minutes that beef needs.