Chef-tested recipe
Clear homemade beef broth served with delicate ribbons of savoury Palatschinken
Frittatensuppe is an Austrian clear broth served with fine ribbons of savoury Palatschinken. The pancakes are cooked thin, cooled, rolled, and sliced like noodles before hot beef broth is poured over them. The dish looks simple, but clarity and balance matter: the stock should be clean and deeply savoury, while the pancake strips remain tender without dissolving.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 30 mins
- Cook Time
- 3 hours 30 mins
- Resting Time
- 20 mins
- Total Time
- 4 hours 20 mins
- Cuisine
- Austrian
- Course
- Soups and stews
- Cooking Method
- Slow broth simmering, straining, pancake cooking, and slicing
- Difficulty
- Intermediate
- Best Served With
- Best served as a first course before Wiener schnitzel, Tafelspitz, roast meats, or a simple Austrian family meal.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large stockpotpaid link
- Fine-mesh strainerpaid link
- Non-stick frying panpaid link
- Large mixing bowlpaid link
- Balloon whiskpaid link
- Ladlepaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the clear beef broth
- Beef shin with bone: 1500 g
- Cold water: 3500 ml
- Yellow onions, halved with skins on: 300 g
- Carrots, cut into large pieces: 300 g
- Celeriac, peeled and cut into large pieces: 300 g
- Leek, thoroughly washed and cut into large pieces: 250 g
- Parsley root or parsnip, cut into large pieces: 200 g
- Bay leaves: 2 g
- Black peppercorns: 5 g
- Fine sea saltpaid link: 18 g
For the Palatschinken
- Plain flourpaid link: 250 g
- Whole milk: 500 ml
- Large eggs: 240 g
- Sparkling water: 150 ml
- Fine sea saltpaid link: 6 g
- Ground nutmegpaid link: 1 g
- Unsalted butter: 50 g
For serving
- Fresh chives, finely sliced: 40 g
Preparation Overview
Start the broth several hours before serving. Wash all vegetables carefully, especially the leek. Mix the pancake batter while the stock simmers and give it the full resting time so the flour hydrates.
Method
Place the beef shin and cold water in a large stockpot and bring slowly to a gentle simmer.
Skim the foam thoroughly for the first 20 minutes without allowing the broth to boil hard.
Char the cut sides of the onion halves in a dry pan until deep brown.
Add the onions, carrots, celeriac, leek, parsley root, bay leaves, peppercorns, and salt to the stockpot.
Simmer uncovered very gently for 2½ to 3 hours, skimming when necessary.
Strain through a fine-mesh strainer without pressing the solids, then adjust the seasoning and keep the broth hot.
Whisk the flour, milk, eggs, sparkling water, salt, and nutmeg until smooth, then rest the batter for 20 minutes.
Melt a little butter in a non-stick frying pan and cook the batter in very thin pancakes, using only enough to coat the base.
Cool the pancakes briefly, stack them, roll them tightly, and slice crosswise into ribbons about 3 mm wide.
Place a loose nest of pancake ribbons in each warm bowl.
Pour the clear hot beef broth around the ribbons without flooding them excessively.
Finish with chives and serve immediately.
Beginner Technique Notes
A hard boil emulsifies fat and impurities into the broth, making it cloudy.
Do not press the cooked vegetables or meat when straining because this also clouds the stock.
Resting the batter prevents floury pancakes and improves flexibility.
Cool the pancakes before rolling so the ribbons separate cleanly rather than sticking.
Tips and Variations
Prepare the beef broth one day ahead and chill it so the fat can be removed easily.
Cook extra Palatschinken and freeze them between sheets of baking paper.
The broth may be clarified further, but careful simmering and straining are sufficient for a home version.
Add pancake ribbons only at serving time so they retain their shape.
Serving Ideas
- Use wide soup bowls, arrange the Frittaten in loose nests, and pour the clear broth at the table before adding chives.
Storage
Refrigerate broth and pancakes separately for up to 3 days. Bring the broth to a full simmer and warm the ribbons only in the bowl. Freeze the broth for up to 3 months and pancakes for up to 2 months.
Nutritional Value
Allergen Notes
Contains gluten, milk, egg, and celery. Beef products and butter should be checked for additional allergens or cross-contact.
Frequently Asked Questions
What are Frittaten?
They are savoury Austrian Palatschinken rolled and cut into thin ribbons for soup.
Why is my broth cloudy?
It was probably boiled too hard, stirred excessively, or pressed during straining.
Can I make the pancakes ahead?
Yes. Refrigerate for up to 3 days or freeze between sheets of baking paper.
Should the pancakes simmer in the broth?
No. Place them in bowls and pour over hot broth immediately before serving.
