Recipe
🥙 LUNCH
Frittatensuppe
Clear beef broth poured over ribbons of sliced savory pancake, a classic Viennese starter and light lunch.
Austrian · easy · serves 4
prep 20 min · cook 20 min
~241 cal · 12g protein · 28g carbs · 8g fat · 1g fiber · 3g sugars · 2g sat fat (estimated, per serving)
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Frittatensuppe is a classic of Viennese cuisine, the elegant answer to the question of what to do with leftover pancakes. It is a clear, golden beef broth served with fine ribbons of thin savoury pancake floating in it, a staple of Austrian inns and Sunday tables.
The pancakes, frittaten, are thin unsweetened crepes, rolled up and sliced into fine strips that soak up the broth. The soup lives or dies by that broth: a proper, long-simmered beef consommé, clear and deeply flavoured. Simple, warming, and refined, it is comfort with good manners.
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Make it yours
✓ Naturally nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
6 cups beef broth
1 cup flour
2 eggs
1 cup milk
2 tbsp fresh chives, chopped
1 tbsp oil, for the pan
Instructions
1
Whisk the flour, eggs, milk, and a pinch of salt into a thin batter and make a few thin pancakes.
2
Roll each pancake up tightly and slice into fine ribbons.
✎ Chef’s note
Slice the rolled pancakes as thinly as you can. Fine ribbons drink up the broth and are the mark of a well-made frittatensuppe.
3
Heat the beef broth until steaming and season well.
4
Divide the pancake ribbons among bowls, pour over the hot broth, and scatter with chives.
Viennese cuisine tradition.
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🌏 While it simmers, know your destination
📍
Vienna. Vienna is an imperial kitchen that gathered dishes from across its empire, Hungarian-descended goulash and Bohemian dumplings among them. Its own is the plate-sized breaded veal Wiener schnitzel; the tale that Field Marshal Radetzky brought it back from Milan in 1848 is a later invention, since the name is already printed in a Viennese cookbook of 1831. Its coffee houses turned pastry into an institution, from Sachertorte to apple strudel.
🗺️
Austria. Two Viennese facts worth having straight. The city's coffee house culture was inscribed by UNESCO in 2011, listing the newspapers, the marble tables and the waiter as much as the coffee. And Wiener Schnitzel is legally veal in Austria; a pork one has to be sold under a different name. The story that Radetzky brought the dish back from Milan is a twentieth-century invention.
🌍
Europe. A surprising amount of European cooking is under five hundred years old. Tomatoes, potatoes, peppers, maize, beans and chocolate all crossed from the Americas after 1492, and none of them was trusted quickly: the potato took most of the eighteenth century to be accepted as food rather than animal fodder across much of the north.
The story behind this dish is up top, worth a read while the pot works.
More from Austria
Wiener SchnitzelVienna’s golden icon: a thin cutlet in a puffed, wavy breadcrumb crust, fried in butter and finished with lemon.
Wiener FrühstückA Viennese breakfast of a crusty Kaisersemmel, soft-boiled egg, butter, jam, and a milky Melange.
SachertorteA dense chocolate sponge with a thin layer of apricot jam under a glossy dark chocolate glaze, Vienna's famous cake.
Browse all Austria recipes →
Good to know
You’ll need: Whisk.
Storing it: Soup keeps 3 to 4 days refrigerated and freezes well. Reheat gently and loosen with a little water or stock if needed.
Make it a Austria meal
KaiserschmarrnDessert
TafelspitzDinner
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Frequently asked questions
What is Frittatensuppe?
Clear beef broth poured over ribbons of sliced savory pancake, a classic Viennese starter and light lunch.
Where does Frittatensuppe come from?
Frittatensuppe is a Austrian dish from Vienna, Austria.
Can Frittatensuppe be made vegan, gluten-free, or dairy-free?
This Frittatensuppe recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Frittatensuppe safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Frittatensuppe take to make?
About 40 minutes total (20 minutes prep, 20 minutes cooking), serving 4.
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