Beef Broth with Fritatten
Besides the popular liver dumplings, this recipe is also a real Austrian soup extra classic. Frittaten are quick and easy to make, cheap and, as we say today, a real soul food. Beef Broth with Fritatten (chopped pancake strips added to the soup) is extremely popular as a starter in all restaurants as well as at home on Sundays. Best served with a strong beef broth!
For the beef broth:
- 500 g meat for making a broth (beef, diced)
- 1 onion (halve)
- beef bone (according to taste)
- 1 bunch soup greens (a little parsley, carrot, leek, turnip etc)
- 3 egg whites
- 2,5 l water
- chives or parsley (to garnish)
For the frittatten:
- 60 g flour (fine grained)
- 2 eggs
- 125 ml milk (or sparkling mineral water)
- 1 pinch of salt
- 3 tbsp oil (for frying)
- 1 handful of chives (to garnish)
Directions for Beef Broth with Fritatten
- Wash meat, pat dry, dice and place in 2 litres of cold water.
- Halve onion and fry in a pan without oil on the cut side.
- Wash the beef bone and soup greens in cold water and add to the meat together with the browned onions. Bring the water to the boil and simmer for approx. 2 hours.
- Allow the soup to cool and spoon off any excess fat.
- Beat the egg white with cold water, slowly stir into the soup and leave to simmer until clear.
- Strain the soup through a tea towel and season with salt.
- Garnish with chopped chives or parsley and serve as a clear soup or with one of the following Viennese soup extras.
- For the fritatten, mix flour, eggs, milk and salt until you have a thick batter.
- Heat the oil in a frying pan and pour in the batter in portions. Spread thinly over the base and fry until golden-yellow on both sides. Repeat until the batter is used up.
- Leave to cool and then roll up like a strudel/roll. Cut these rolls into thin strips.
- Last but not least, place the freshly cooked Frittaten in the soup dishes, pour over the hot beef broth and garnish with chives.
For a particularly delicious version of this Beef Broth with Fritatten recipe, stir freshly chopped herbs into the batter. Try wild garlic Frittaten in the spring, for example.
JUST ONE MORE THING
What would a soup be without something extra added to it? That’s why we have even more of the most classic Austrian soup extras for you – for example: Liver Dumplings, Semolina Dumplings, Noodles and Kaiserschöberl.
Frittaten are, in fact, the same as sliced Palatschinken (thin pancakes) which were left over. However, in many places they are today made especially for soups. The word “frittata” is derived from the Italian and means, literally translated, “fried in oil”. In Vienna this word was used to describe Palatschinken until the 19th century and this then soon developed into an independent speciality of Viennese (soup) cuisine!