Thursday, June 23, 2011

Kräuter-Fritattensuppe (beef bouillon with strips of herb-pancake)

Kräuter Frittaten-Suppe

"Fritattensuppe" is a typical austrian soup. You find it easily in almost every restaurant in Austria. This is my favourite creation with herb.

Beef bouillon (clear soup)
  • 4 pounds lean beef from shank, diced
  • 2 pounds beef bones
  • 4 whole cloves
  • 2 quarts cold water
  • salt to taste
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced turnips
  • 1/2 cup diced onions


Place beef, bones, and whole cloves in a large stockpot. Cover with the cold water. Slowly bring to a boil. Cover with a lid, lower heat, and simmer for 5 to 6 hours. Taste the broth and season with salt.

Add celery, carrots, turnips, and onions to the stockpot. Simmer 1 hour. Strain broth through cheesecloth into another stockpot. Discard solids. Simmer uncovered until broth has reduced to 6 cups. Let cool to room temperature, then refrigerate. Skim off fat and discard.

Pancake with herbs
  • 80 g flour
  • 125 ml milk
  • 2 medium eggs
  • 1 tbs chopped herbs (parsley and chives)
  • pinch of salt

  1. Put the eggs, milk, herbs and salt  into a bowl and mix with a fork.
  2. Add the flour by the spoonfull, coutinue mix with the fork until a fluffy mixed well dough formed.
  3. Heat the oil or butter to a medium / high temperature in the frying pan. Pour in the dough and after 30 seconds or so mix the firming dough in the pan.
  4. Cook each side until very light golden brown.
  5. When cooked, gently slide the omelette out of the frying pan and cool it down. Do it with the rest of the dough.
  6. Roll on the pancake und cut it into small strips (see above picture).
Heat the bouillon. Put into 6 cup of soup. Add each cup with the pancake strips. Garnish with parsley or chives. Serve as it still hot.