Austria
Frittatensuppe — Austrian pancake-strip soup
Thin savory pancakes cut into strips and served in homemade beef broth.
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Austria
Thin savory pancakes cut into strips and served in homemade beef broth.
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Large covered soup pot · Strainer · Mixing bowl · Nonstick frying pan · Ladle · Food thermometer
4 clear steps
Put the beef and purchased soup bones in a large pot with the measured water; do not rinse raw meat in the sink. Bring to a boil, skim the surface and simmer about 1½ hours, keeping the meat submerged.
Add the onion and prepared celery, carrot, leek and lovage. Simmer about 20 minutes more, until the vegetables are tender and the whole beef has reached at least 63°C followed by a 3-minute rest. Strain the broth and remove bones; retain safely cooked beef separately if desired.
Whisk eggs, milk and flour into a smooth batter. Lightly butter a nonstick pan, pour in a thin layer and cook on both sides until fully set with no wet raw batter. Repeat with the remaining batter.
Roll the pancakes and slice into strips. Put strips in four bowls and ladle over hot seasoned broth, finishing with chives. Cool any spare broth promptly in shallow containers; reheat leftovers to 74°C.
Recipes from the same place, or built on the same ingredients.
