Frittaten Soup (soup with crêpe slivers)

Are you searching for an extraordinary soup add-in? The Viennese cuisine has the answer: “Frittaten” (crêpe slivers). The word „frittata“ originates from Italy and means – literally translated – „something that is baked in oil“. Until the 19th century in Vienna the word was used to denote Palatschinken (crêpes) in general. But very soon it became an independent specialty of the Viennese (soup) cuisine!

Display alternative text

Video: How to make Frittaten Soup

The most important thing for a good "Frittensuppe" is a strong base, this beef soup recipe is slightly modified - here you will find the recipe for a Classical Viennese Beef Soup with egg white.

Beef Soup

Ingredients:

500 g (1 lb) beef for boiling (first-cut flank, brisket or chuck)
bones
herbs and vegetables for making soup
1 onion
salt & pepper
some chives or parsley

Preparation:

Wash the meat and pat dry with kitchen paper. Cut into cubes and put into 2 liters (2 qt) of cold water. Fry the onion without fat in a pan on the cut surface until golden brown. Wash the bones in cold water and, together with the soup vegetables and onions, add to the meat. Bring to the boil and simmer for about 2 hours on a low heat, skimming the foam off again. In the meantime, prepare the pancakes for the pancakes.

Frittaten (crêpes)

Ingredients:

75 g (2/3 cup) flour (fine)
125 ml (0,2 pt) milk
2 eggs
salt
30 g (1/8 cup) butter

Preparation:

Prepare a crêpe mixture with the flour, milk, eggs and salt. Heat the butter in a pan and make thin crêpes from the mixture, frying them golden brown on both sides. Roll up each crêpe individually and slice finely. Distribute the slivers in a soup bowl and pour over hot soup.

Sprinkle with chopped chives or parsley just before serving. Bon appetit!