Pancake Soup (Frittatensuppe)
A traditional clear soup from Central European cuisine featuring savory pancake strips or egg ribbons submerged in a rich beef or vegetable broth.
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25 min
Austríaca / Alemana
4 servings
The story behind
This dish stands out for its golden egg ribbons gently coiled in a transparent broth. Served in a rustic wooden bowl with a wooden spoon, the soup is generously garnished with fresh chopped parsley, giving it a fresh herbal aroma. It is a perfect choice for those who enjoy international egg soups with an artisanal touch.
Instructions
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1Whisk the eggs with milk, flour, a pinch of salt, and nutmeg until smooth.
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2Heat a pan with butter and cook very thin pancakes, browning them on both sides.
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3Let the pancakes cool, roll them up, and cut into thin strips.
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4Heat the broth until boiling and adjust the seasoning.
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5Place the egg strips into individual bowls and pour the hot broth over them.
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6Garnish with plenty of fresh chopped parsley before serving
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