Summary: Frittatensuppe is a quintessential Austrian starter consisting of a crystal-clear, rich beef broth garnished with delicate, golden ribbons of savoury egg pancakes. This traditional recipe highlights the art of broth clarification and precise pancake preparation, resulting in a refined dish that balances depth of flavour with a light, elegant texture, perfect for a classic Viennese menu.
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Category: Starters, Austrian Cuisine
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Quick overview
- Dish: Frittatensuppe
- Category: Starters, Austrian Cuisine
- Cuisine: Austrian
- Main ingredient: Beef bone broth, Eggs
- Guide: 12 Most Popular Austrian Dishes: Favourite Recipes of Austrian Cuisine
- Total time: 180 minutes (15 min prep + 165 min cooking)
- Difficulty: Intermediate
- Portions: 6 (Portion weight: 350 g)
- Key technique: Broth clarification, Thin pancake frying
- Preparation types: Simmering, Pan-frying
- Dietary info & Allergens: Contains: Eggs, Milk, Celery, Gluten.
- Suitable for: Traditional lunch, Festive starter
- Nutritional values (per 1 portion): 198.5 kcal, Protein: 12.4 g, Fat: 9.8 g, Carbohydrates: 14.6 g
- Storage: 2 days in the fridge, 3 months in the freezer
- Pairing: Dry Riesling, Sparkling water with lemon, Lager beer
- In short: A refined, clear soup featuring savoury egg pancake strips.
- Last updated: 2026-09-21
WAGUU says: “The secret to a perfect Frittatensuppe lies in the clarity of the broth and the thinness of the pancakes. Ensure the broth is never allowed to boil vigorously, as this causes emulsification and cloudiness.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 165 minutes |
| Temperature: | 90–95 °C |
| Number of portions: | 6 |
In a nutshell
Frittatensuppe represents the heart of Austrian hospitality. By using high-quality beef bones and aromatics, you create a golden, translucent broth that perfectly complements the soft, savoury strips of egg-based pancakes. It is a dish that demonstrates how simple ingredients, when treated with patience and care, yield a sophisticated and deeply comforting result.
Ingredients
Base portions: 6 portions • Portion weight: 350 g
| Ingredient | Amount | Quality |
|---|---|---|
| Beef bones | 1.2 kg | High-quality, marrow-rich |
| Root vegetables (carrot, celery, leek) | 400 g | Fresh, cleaned |
| Water | 2.5 l | Cold filtered |
| Eggs | 3 pieces | Free-range |
| Plain flour | 150 g | Sifted |
| Milk | 250 ml | Full-fat |
| Salt | 25 g | Sea salt |
Why you will love this recipe
- Depth of flavour: The slow extraction of marrow and collagen from the beef bones creates a rich, authentic base.
- Elegant texture: The paper-thin ribbons of pancake provide a delicate contrast to the warm, clear liquid.
- Versatility: It serves as an excellent, sophisticated starter for any multi-course dinner.
Why it works: The combination of protein-rich egg pancakes and the electrolyte-heavy beef broth provides a satisfying, nourishing experience that is gentle on the digestion.
Recipe overview
Prep: 15 min | Cooking: 165 min | Difficulty: Intermediate | Portions: 6 | Type: Starter | Origin: Austrian
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing the Beef Broth – 150 min
Appliances: Hob
1. Place the beef bones into a large pot with 2.5 litres of cold water. Bring to a gentle simmer (90–95 °C) and skim off any foam that rises to the surface. Add the root vegetables and 15 g of salt. Simmer partially covered for 150 minutes. Visual check point (VKB): The broth should be crystal clear and aromatic, with a golden hue.
VKB: The broth must remain clear; do not let it boil vigorously.
Before moving to the next step:
Strain the broth through a fine-mesh sieve into a clean pot and keep it warm.
Phase 2: Preparing the Pancake Batter – 5 min
Appliances: Whisk
2. Whisk together the eggs, plain flour, milk, and the remaining 10 g of salt in a bowl until you achieve a smooth, lump-free batter. Let the batter rest for at least 10 minutes to allow the flour to hydrate.
VKB: The batter should have the consistency of thin cream.
Before moving to the next step:
Ensure the batter is smooth before frying.
Phase 3: Frying the Pancakes – 10 min
Appliances: Frying pan
3. Heat a non-stick frying pan over medium heat. Pour a thin layer of batter into the pan, swirling to coat the surface evenly. Fry for approximately 60 seconds per side until golden. Repeat until all batter is used.
VKB: The pancakes must be very thin and flexible.
Before moving to the next step:
Stack the pancakes and roll them up tightly.
Phase 4: Slicing and Serving – 0 min
Appliances: None
4. Slice the rolled pancakes into thin ribbons (Frittaten). Place a portion of these ribbons into each soup bowl and pour the hot, clarified beef broth over them just before serving.
VKB: The strips should be even and delicate.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large soup pot | 5 litre | Stockpot | Overflowing if too small |
| Frying pan | 24 cm | Crepe pan | Pancakes burning |
| Fine-mesh sieve | 20 cm | Cheesecloth | Cloudy broth |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 56.7 kcal | 198.5 kcal | 1191.0 kcal |
| Fat | 2.8 g | 9.8 g | 58.8 g |
| of which saturates | 1.2 g | 4.2 g | 25.2 g |
| Carbohydrates | 4.2 g | 14.6 g | 87.6 g |
| of which sugars | 0.8 g | 2.8 g | 16.8 g |
| Protein | 3.5 g | 12.4 g | 74.4 g |
| Salt | 0.3 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use a mix of marrow bones and meaty bones for a deeper flavour.
- Tip 2: Clarify the broth by straining through a damp muslin cloth for maximum clarity.
- Tip 3: Add a splash of sparkling water to the pancake batter for lighter results.
- Tip 4: Chill the pancakes before cutting to get perfectly sharp ribbons.
Scientific background
The clarification of broth relies on the coagulation of albumin proteins, which trap impurities. By simmering at a low temperature, we facilitate the hydrolysis of collagen in the beef bones into gelatine, which provides the characteristic mouthfeel and body of the soup.
Fine Dining – Professional techniques
- Plate composition: Arrange the pancake ribbons in a nest shape in the centre of the bowl.
- Textural contrasts: Ensure the ribbons are soft but retain a slight elasticity from the egg.
- Temperature contrast: Pour the boiling broth over the ribbons immediately before serving.
- Aromatic garnishes: Finish with finely chopped fresh chives (not part of the recipe).
Sensory radar
- Appearance: Clear, golden-amber broth with vibrant yellow ribbons.
- Aroma: Sweet, beefy, and savoury with notes of fresh vegetables.
- Taste: Balanced umami with a clean, light finish.
- Texture: Silky liquid with tender, delicate pancake strips.
Pairing
- BEER: A crisp, light Helles lager.
- WINE: A dry, mineral-forward Riesling.
- NON-ALCOHOLIC: Sparkling mineral water with a slice of fresh lemon.
Various preparation variants
- Herbed pancakes: Add finely chopped parsley or chives into the batter for an aromatic twist.
- Vegetarian broth: Use a concentrated vegetable reduction with roasted root vegetables instead of beef bones.
Allergens and dietary information
Contains: Eggs, Milk, Celery, Gluten • Gluten: Contains wheat flour • Not suitable for: Vegan diets.
Suitable for
A classic, traditional starter for any formal Austrian-style lunch or dinner.
Substitution catalog
- Beef bones: Veal bones for a lighter, more delicate flavour.
- Milk: Plant-based unsweetened milk for a dairy-free pancake alternative.
FAQ
Why did my broth become cloudy?
The broth was likely boiled too vigorously, which caused proteins and fats to emulsify.
Can I prepare the pancakes in advance?
Yes, you can fry them, roll them, and keep them in the fridge for up to 2 days before slicing.
What is the ideal thickness for the pancakes?
They should be as thin as possible, almost translucent, to ensure they absorb the broth properly.
Can I freeze the soup?
The broth freezes perfectly; however, we recommend preparing fresh pancake strips.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredients; use two separate pots for the broth to maintain better control over clarity. 20+ people: Use a large industrial stockpot; consider preparing the broth 24 hours in advance to allow for easier skimming of fat.
Sides and Serving
- Crusty sourdough bread – serves as a classic accompaniment (not included in the recipe).
- Freshly chopped chives – adds a bright, onion-like flavour (not included in the recipe).
Serving: Serve in pre-warmed porcelain bowls to ensure the soup stays hot throughout the meal.
Storage and reheating
Fridge: 2 days • Freezer: 3 months • Reheating: Gently warm the broth on the hob until it just reaches a simmer; do not boil.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Boiling the broth: Boiling causes proteins to emulsify, resulting in a cloudy soup.
- Thick pancake batter: Over-thick batter makes heavy pancakes that don’t absorb the broth.
- Insufficient seasoning: The broth requires proper salt levels to highlight the beef flavour.
- Skipping the rest: Resting the batter is essential for the texture of the pancakes.