Frittatensuppe Recipe

Place the beef (Tafelspitz/brisket) in a large stockpot and cover with 3 liters of cold water. Bring to a gentle simmer over medium heat. As it comes to a simmer, skim off any grey foam that rises to the surface with a ladle to keep the broth clear.

Add the halved onion, carrot, celery, leek, parsley root, bay leaves and peppercorns to the pot. Add 1 tablespoon of salt to start; you can adjust later. Lower heat so the broth barely simmers (small bubbles) and cook, partially covered, for 2 to 2.5 hours until the meat is tender and the broth is richly flavored.

During cooking skim any additional foam or excess fat from the surface. If desired, remove the meat after 1.5–2 hours to cool and slice for another use; the broth will continue to develop flavor.

When the broth has finished simmering, strain it through a fine-mesh sieve or cheesecloth into a clean pot or bowl, discarding solids. Taste and adjust seasoning with additional salt as needed. Keep the broth hot (low heat) while you make the frittaten, or refrigerate and reheat before serving.

If the broth is cloudy or you prefer a very clear consommé, refrigerate briefly and skim hardened fat from the surface before reheating.

Make the batter

In a mixing bowl whisk together the flour and 1/2 teaspoon salt. Make a well in the center and add the eggs. Gradually whisk in the milk, working from the center outward, until you have a smooth, lump-free batter. Stir in 1 tablespoon melted butter. The batter should be thin and pourable—rest 15–30 minutes at room temperature to relax the gluten and allow bubbles to subside.

Preheat pan

Heat a nonstick or well-seasoned crepe pan over medium heat. Brush a thin layer of butter on the surface or melt a little butter and wipe with a paper towel so the pan is lightly greased.

Cook pancakes

Pour about 2–3 tablespoons of batter into the center of the hot pan (adjust volume depending on pan size) and immediately tilt and swirl the pan to form a thin, even circle about 20–24 cm (8–9 in) diameter. Cook until the edges lift and the underside is lightly golden, about 30–60 seconds. Flip with a spatula and cook the other side 15–30 seconds. Transfer to a plate and repeat, stacking pancakes. You should get about 8–10 thin pancakes from this batter depending on size.

Prepare frittaten (strips)

Stack several cooled pancakes, roll them tightly into a log, and using a sharp knife slice into thin ribbons (frittaten) about 3–5 mm wide. Unroll a few ribbons to check size. Keep slices covered so they don’t dry out while you finish pancakes.

Bring the strained beef broth to a gentle simmer. Taste and re-season with salt if necessary. If you refrigerated the broth and removed fat, reheat until steaming but not vigorously boiling.

Divide the frittaten (pancake ribbons) among warmed soup bowls (about 60–80 g of ribbon per serving). Ladle 400–500 ml of hot beef broth over the ribbons so they’re submerged but not overly saturated.

Garnish each bowl with 1 teaspoon (about 1/2 tablespoon) of chopped fresh parsley and a crack of black pepper to taste. Serve immediately.

Optional: serve sliced cooked Tafelspitz or boiled vegetables on the side, or add a few small diced carrots/celery from the strained broth into the bowls for extra texture.