Entree: Austria – Central Culinary Region – Frittatensuppe (Clear beef broth served with thin savory pancake strips)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs 40 min

Additional 25 min

Total 3 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 beef marrow bones, approx. 1 lb (450 g)
- 10 cups (2.4 L) cold water
- 1 medium onion, halved (about 6 oz (170 g)) (6 oz (170 g))
- 1 medium carrot, halved (about 3 oz (85 g)) (3 oz (85 g))
- 1 celery stalk, halved (about 1.5 oz (43 g)) (1 9/16 oz (45 g))
- 1 small leek, white part only, halved (about 3 oz (85 g)) (3 oz (85 g))
- 8 black peppercorns
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 3 large eggs, approx. 5 1/4 oz (150 g) total (5 1/4 oz (150 g))
- 1 cup (120 g) all-purpose flour
- 1 1/4 cups (300 ml) milk
- 1/4 tsp (1 g) fine salt for batter
- 2 tbsp (30 ml) unsalted butter, melted, plus 1 tbsp (15 ml) for pan
- Fresh parsley, chopped, for garnish

Show original ingredient measurements

- 2 beef marrow bones, approx. 1 lb (450 g)
- 10 cups (2.4 L) cold water
- 1 medium onion, halved (about 6 oz) (170 g)
- 1 medium carrot, halved (about 3 oz) (85 g)
- 1 celery stalk, halved (about 1.5 oz) (45 g)
- 1 small leek, white part only, halved (about 3 oz) (85 g)
- 8 black peppercorns
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 3 large eggs, approx. 150 g total (150 g)
- 1 cup (120 g) all-purpose flour
- 1 1/4 cups (300 ml) milk
- 1/4 tsp (1 g) fine salt for batter
- 2 tbsp (30 ml) unsalted butter, melted, plus 1 tbsp (15 ml) for pan
- Fresh parsley, chopped, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the broth: place bones, water, halved onion, carrot, celery, leek, peppercorns, bay leaf, and 1 tsp (5 ml) salt in a large pot. Bring to a gentle simmer, skim foam for the first 20 minutes, then simmer gently, partially covered, 2 to 2 1/2 hours until richly flavored.
2. Strain and clarify: strain broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and adjust seasoning with salt; keep warm on low heat.
3. Prepare the frittaten batter: in a bowl whisk eggs, flour, milk, 1/4 tsp (1.25 ml) salt, and 2 tbsp (30 ml) melted butter until smooth. Let rest 20–30 minutes (batter will relax and thicken slightly).
4. Cook thin pancakes: heat a nonstick skillet over medium and brush lightly with 1 tbsp (15 ml) butter. Pour a thin layer (about 1/4 cup (60 ml)) of batter, swirling to coat the pan. Cook 1–2 minutes until set and edges lift, flip and cook 30–45 seconds. Transfer to a plate and repeat, stacking pancakes (makes about 6–8 crepes).
5. Slice into strips: stack the cooled crepes, roll tightly, and slice into thin ribbons about 1/4 inch (6 mm) wide.
6. Serve: place a generous handful of frittaten strips into warmed bowls, ladle hot clarified beef broth over them, and garnish with chopped parsley. Serve immediately.

1. Make the broth: place bones, water, halved onion, carrot, celery, leek, peppercorns, bay leaf, and 1 tsp salt in a large pot. Bring to a gentle simmer, skim foam for the first 20 minutes, then simmer gently, partially covered, 2 to 2 1/2 hours until richly flavored.
2. Strain and clarify: strain broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and adjust seasoning with salt; keep warm on low heat.
3. Prepare the frittaten batter: in a bowl whisk eggs, flour, milk, 1/4 tsp salt, and 2 tbsp melted butter until smooth. Let rest 20–30 minutes (batter will relax and thicken slightly).
4. Cook thin pancakes: heat a nonstick skillet over medium and brush lightly with 1 tbsp butter. Pour a thin layer (about 1/4 cup (60 ml)) of batter, swirling to coat the pan. Cook 1–2 minutes until set and edges lift, flip and cook 30–45 seconds. Transfer to a plate and repeat, stacking pancakes (makes about 6–8 crepes).
5. Slice into strips: stack the cooled crepes, roll tightly, and slice into thin ribbons about 1/4 inch (6 mm) wide.
6. Serve: place a generous handful of frittaten strips into warmed bowls, ladle hot clarified beef broth over them, and garnish with chopped parsley. Serve immediately.