Frittatensuppe is one of the most beloved dishes in Austrian cuisine. This clear broth, filled with thin strips of pancake, is not only a feast for the taste buds, but also a dish that offers warmth and comfort. Whether you are sitting in a mountain hut after a long day on the slopes or enjoying a winter dinner at home, Frittatensuppe is suitable for every occasion.
WHAT MAKES FRITTATENSUPPE SO SPECIAL?
The power of Frittatensuppe lies in its simplicity and harmony. The clear broth forms an aromatic base, while the delicate pancake strips (frittaten) provide a soft texture and a subtle flavour that harmonises perfectly with the broth. This dish is both nutritious and easily digestible, making it ideal as a starter or light meal.
THE HISTORY OF FRITTATENSUPPE
Frittatensuppe has its roots in traditional Austrian cuisine and was originally made with leftover pancakes to prevent food waste. What was once a simple solution has become a culinary classic embraced throughout Austria. Today, Frittatensuppe is a staple on menus from ski huts to fine dining restaurants.
HOW DO YOU MAKE FRITTATEN SUPPE?
INGREDIENTS
For the stock:
- 500 grams of beef bones or soup meat
- 2 carrots, roughly chopped
- 1 leek, sliced into rings
- 2 stalks of celery, sliced
- 1 onion, halved (with skin on for a golden colour)
- 2 cloves of garlic
- 2 bay leaves
- 5 peppercorns
- A few sprigs of parsley
- 2 litres of water
- Salt to taste
For the pancakes (frittates):
- 150 grams of flour
- 2 eggs
- 250 ml of milk
- Pinch of salt
- Butter or oil for frying
METHOD OF PREPARATION
Make the stock:
- Place the beef bones or soup meat in a large pan and add the vegetables, herbs, and spices.
Add 2 liters of water and bring to a slow boil.
Let the stock simmer on low heat for at least 2-3 hours, so that the flavors can develop well. Skim off the foam regularly to keep the stock clear.
Pour the stock through a fine sieve and collect it in a clean pan. Season with salt and keep warm.
Make the pancakes:
- In a bowl, whisk together the flour, eggs, milk, and a pinch of salt until smooth. Let the batter rest for 10-15 minutes.
Heat a small amount of butter or oil in a frying pan and fry thin pancakes. Let them turn light golden brown on both sides.
Let the pancakes cool and roll them up. Then cut them into thin strips to make the frittata.
Assembling the soup:
- Divide the pancake strips over soup bowls.
Pour the hot broth over it and garnish with finely chopped parsley if desired.
Serve immediately and enjoy the rich, heart-warming flavors.
PERFECT AFTER A DAY IN THE SNOW
Frittatensuppe is not only a tasty dish, but also a practical choice for winter sports enthusiasts. The light broth hydrates and nourishes without being too heavy, while the pancake strips add a touch of homeliness. It is a dish that is as simple as it is refined, and that immediately takes you back to the charm of the Austrian Alps.
Make Frittatensuppe part of your culinary repertoire and experience for yourself why this dish has been loved for generations. Guten Appetit!