I never was a fan of soups. From my earliest childhood memories on, I associate soups with being ill and having to stay home. Thanks to the corona-pandemic, I am forced to stay home lots and even if I am not ill, I feel so, thus it is time to try cooking a soup from scratch on…

My first choice is the only soup my parents could make me eat without too much opposition from my side, a Frittatensuppe (or Flädlesuppe, as it is calked in some parts of Germany).

This Austrian classic soup is a strong beef bouillon with strips of pancake. Nourishing, heslthy and satisfying, a proper comfort food for any days when you are forced to stay inside or feel in need of a warm hug from inside.

Here is how I made it and even if it was my first one, it will definitely not be my last one!

Suitable for: Frittatensuppe is halal, but not kosher nor vegetarian/vegan. It is not gluten free nor lactose-free, but doesn’t contain nuts, shellfish, eggs nor soy.

⌚ ca. 2.5 hours

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🌱 🌞 🍂 ⛄

PDF-recipe for collecting and printing

Ingredients 🛒 (for 2 portions plus leftover bouillon for other purposes)

For the bouillon: ca. 500 g beef (with bone, suitable for making soup – just ask your local butcher, he will know!), 2 carrots, 1-2 parsley roots (with leaves), a piece of celeriac root, 1 medium onion, salt and pepper to taste

For the Friitaten (pancakes) : 1 egg, 50 ml milk, 3 tbsp flour, 20 ml sparkling water, a pinch of salt, 2 tsp butter

Optionally: chopped parsley to serve

How to 🍳

Wash and pat-dry the meat. Cut the meaty part into chunks, and put them and the bone in a cold pot. Roughly chop the carrots, parsley roots, parsley stems, celeriac and put around the meat.

Peel the onion and cut into quarters. Fry on dry pan until browned, put into pot with the rest of the ingredients.

Add cold water to cover it all (a few cm over the top of veggies and meat). Bring to boil on medium heat, stir, season with salt and pepper, add the (not chopped) parsley leaves. Cover, reduce heat and simmer for at least 2 hours. Occasionally check and, if aaneeded, collect the froth from top.

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About half an hour before serving prepare pancake dough: Beat the egg with a fork, add the remaining dough ingredients (flour, sparkling water, milk, salt), stir well. Heat a pan with the butter in it, bake a big pancake in it. Cut into half, roll, and cut into strips. Arrange them in two empty plates and add strained bouillon over it. Serve with parsley, if you like it.