One of the first things I was introduced to by a friend when I moved to Vienna was the city’s famous Frittaten Soup or, as the Austrian’s call it Fritattensuppe.
Made from homemade beef broth, it then has slices of pancake added to it to give it some bulk. And, while that might sound odd and not very appetizing, if you have not eaten Frittaten Soup, you really should try it as it is delicious.
And, if you are not planning a trip to Vienna any time soon, or if you are but love to cook anyway, here is a quick recipe for how to make Vienna’s famous Frittaten Soup so you can try it for yourself. It literally takes minutes.
Ingredients — Serves 4
500 g (1 lb) beef for boiling (first-cut flank, brisket or chuck)
Bones for broth
Herbs and vegetables for soup
3 egg whites
Salt and pepper
For the Frittaten
125 ml of milk
75 grams of flour
- Chop the onion and fry it until it is golden brown.
- Put 2 liters of water into a large pot and add the beef.
- Add the vegetables, chives, parsley and onion.
- Skim off the foam.
- Add the salt and pepper.
- Simmer for 2 hours.
- Put the milk and the eggs into a glass bowl.
- Add salt and 75 grams of flour, and mix into a batter.
- Butter a pancake pan or skillet and make as many thin pancakes as the mixture allows, turning them over as the first side cooks to lightly brown the other side.
- Roll up the pancakes and then cut them into pieces and slice the pieces very finely.
- Place the pancakes into four bowls and add the beef broth.
And, if you do not want to make your own Austrian Frittaten Soup, some of the best in the city is served at Leopoldauer Alm. The restaurant is a little bit out of the city center, but well worth the trip.