Rindsuppe mit Frittaten (Traditional Austrian Beef Soup with Pancake Strips)

Clear beef soup with thin pancake strips, a classic Austrian favorite.

Ingredients (Serves 4)

For the Beef Broth:

• 1 kg beef shank or bones

• 2 liters water

• 2 carrots, chopped

• 1 leek, sliced

• 1 celery stalk, chopped

• 1 onion, halved (optionally charred)

• 2 bay leaves

• 6–8 black peppercorns

• Salt, to taste

For the Frittaten (Pancakes):

• 2 eggs

• 100 ml milk

• 50 g all-purpose flour

• 1 pinch salt

• 1 tsp oil or butter (for frying)

To Serve:

• Chopped fresh parsley

Preparation

1. Prepare the beef broth:

   • Place beef and bones in a large pot and cover with water.

   • Bring slowly to a simmer, skimming foam.

   • Add vegetables, bay leaves, peppercorns, and salt.

   • Simmer gently for 2–3 hours.

   • Strain and keep warm.

2. Make the pancake batter:

   • Whisk eggs, milk, flour, and salt until smooth.

   • Heat a small non-stick pan with a little butter or oil.

   • Pour in a thin layer of batter and cook until lightly golden on both sides.

   • Cool slightly, then roll pancakes and slice into thin strips (Frittaten).

3. Assemble the soup:

   • Place a handful of Frittaten strips into each bowl.

   • Pour hot beef broth over the pancake strips.

   • Garnish with fresh parsley.

4. Serve:

   • Serve immediately while hot as a starter or light meal.

Serving Suggestions

• Traditionally served as a starter in Austrian meals.

• Pair with crusty bread or light salad for a fuller meal.

Cooking Tips

• Fry pancakes lightly for a tender yet firm texture.

• Strain the broth carefully for a clear and flavorful soup.

• Make Frittaten fresh for best presentation and taste.