Frittaten Soup
Photo: The original uploader was Martina85M at English Wikibooks., CC BY-SA 3.0
Frittaten soup is a clear, dark beef broth with ribbons of thin pancake floating in it, a classic of Austrian cooking. Its story goes back to the Congress of Vienna, when diplomats met in secret at country inns. The broth gets its color from an onion browned in a dry pan, and the long, gentle simmer with bones and lovage gives it depth without any fuss.
Instructions
Wash the beef bones under warm water. Put the bones and the beef in a large pot of cold water and bring it up to heat.
Simmer gently for 1½ hours. Skim the foam from the surface from time to time and top up with water if the level drops too far.
While the broth simmers, halve the onion and brown it in a dry pan with no oil. The charred surface is what gives the finished soup its dark color.
Add the browned onion, the celery, carrots, leek, lovage and a pinch of salt to the broth. Cook for 20 minutes, then strain out all the solids so the broth is clear.
Whisk the eggs, milk, flour and a little salt into a smooth batter. Heat butter or oil in a frying pan.
Pour in a portion of batter and let it set, then flip the pancake and cook the other side. Repeat until the batter is used, then let the pancakes cool.
Cut the cooled pancakes into thin strips and place them in the hot broth. Ladle into bowls and top with minced chives.
Make it personal.
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