Frittaten Soup (soup with crêpe slivers)
The most important thing for a good "Frittensuppe" is a strong base, this beef soup recipe is slightly modified - here you will find the recipe for a Classical Viennese Beef Soup with egg white.
- 500 g (1 lb) beef for boiling (first-cut flank, brisket or chuck)
- herbs and vegetables for making soup
- 1 onion
- salt & pepper
- some chives or parsley
Wash the meat and pat dry with kitchen paper. Cut into cubes and put into 2 liters (2 qt) of cold water. Fry the onion without fat in a pan on the cut surface until golden brown. Wash the bones in cold water and, together with the soup vegetables and onions, add to the meat. Bring to the boil and simmer for about 2 hours on a low heat, skimming the foam off again. In the meantime, prepare the pancakes for the pancakes.
- 75 g (2/3 cup) flour (fine)
- 125 ml (0,2 pt) milk
- 2 eggs
- 30 g (1/8 cup) butter
Prepare a crêpe mixture with the flour, milk, eggs and salt. Heat the butter in a pan and make thin crêpes from the mixture, frying them golden brown on both sides. Roll up each crêpe individually and slice finely. Distribute the slivers in a soup bowl and pour over hot soup.
Sprinkle with chopped chives or parsley just before serving. Bon appetit!
Recipe is taken from:
Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook