White two-handled soup cup of clear brown broth filled with golden pancake strips and sprinkled with chives, on a leaf-patterned plate. — Photo: RobertK · CC BY-SA 2.5 · Wikimedia Commons

European · Lunch · Dinner

Austrian Pancake Strip Soup

Name: Austrian Pancake Strip Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: European
Ingredients: 4 cups (1 L) low-sodium beef broth; 3 cups (750 ml) water; 1 medium, strained out onion, halved with skin on; 2 medium carrots, peeled and thinly sliced; 1 small piece (about 3/4 cup diced) celeriac, peeled and diced small; 1 small, strained out leek, cleaned and cut into chunks; 1 leaf, strained out bay leaf; 1/2 tsp, strained out black peppercorns; 1/3 cup all-purpose flour; 1/4 cup whole wheat flour; 3/4 cup (180 ml) low-fat milk (1%); 2 large eggs; 1/4 tsp salt; 1 pinch ground nutmeg; 2 tsp rapeseed (canola) oil; 3 tbsp, divided fresh chives, finely snipped

Frittatensuppe

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

A clear, savoury beef broth deepened with charred onion and root vegetables, served over ribbons of thin, chive-flecked pancakes. This Viennese classic is light, warming and quick to make at home.

Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 4

Easy

Per serving176kcal9% of a 2,000 kcal day

10gProtein

21gCarbs

6gFat

2gFiber

Calories come from: Carbs 48% · Fat 29% · Protein 23%

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Ingredients

For 4 servings

4 cups (1 L)low-sodium beef broth
3 cups (750 ml)water
1 medium, strained out110 gonion, halved with skin on (optional)
2 medium120 gcarrots, peeled and thinly sliced
1 small piece (about 3/4 cup diced)100 gceleriac, peeled and diced small
1 small, strained out80 gleek, cleaned and cut into chunks (optional)
1 leaf, strained outbay leaf (optional)
1/2 tsp, strained outblack peppercorns (optional)
1/3 cup40 gall-purpose flour
1/4 cup30 gwhole wheat flour
3/4 cup (180 ml)low-fat milk (1%)
2 large100 geggs
1/4 tspsalt
1 pinchground nutmeg
2 tsp9 grapeseed (canola) oil
3 tbsp, divided9 gfresh chives, finely snipped

Steps

1
Place the onion halves cut side down in a dry large pot over medium-high heat and cook for about 5 minutes until deeply browned.
2
Add the beef broth, water, carrots, celeriac, leek, bay leaf and peppercorns to the pot.
3
Bring to a boil, then reduce the heat and simmer gently, partly covered, for 30 minutes.
4
Meanwhile, whisk both flours, the milk, eggs, salt, nutmeg and 1 tbsp of the chives into a smooth, thin batter, then let it rest for 10 minutes.
5
Heat a 24 cm non-stick pan over medium heat and brush it lightly with a little of the oil.
6
Pour in about a quarter of the batter, swirl to coat the pan thinly, and cook for 1 to 2 minutes per side until set and lightly golden.
7
Repeat with the remaining oil and batter to make 4 thin pancakes, stacking them on a plate.
8
Roll up each pancake tightly and slice crosswise into thin strips about 5 mm wide.
9
Strain the broth through a sieve into a clean pot, then return the carrot slices and celeriac to the broth and discard the onion, leek, bay leaf and peppercorns.
10
Bring the broth back to a simmer and taste; the charred onion and vegetables give it enough savour without extra salt.
11
Divide the pancake strips among 4 bowls, ladle the hot broth over them and scatter with the remaining chives just before serving.

Swaps, storage and make-ahead

Swaps

Use unsweetened oat or soy milk instead of the low-fat milk to make the pancakes dairy-free.
Replace both flours with a gluten-free all-purpose flour blend and choose a beef broth labelled gluten-free for a gluten-free version.
Swap the beef broth for a rich vegetable broth if you prefer a meat-free soup (the pancakes still contain egg and milk).
Use 2 sliced parsnips or a celery stalk in place of the celeriac if it is hard to find.

Storage

Refrigerate the broth and pancake strips in separate airtight containers within 2 hours and use within 3 to 4 days, reheating the broth until steaming hot before pouring it over the strips. The broth freezes well for up to 3 months, but the pancake strips turn soggy if stored in the soup, so keep them apart.

Make ahead

Make and strain the broth up to 3 days ahead and keep it chilled, or freeze it. The pancakes can be cooked a day in advance, wrapped and refrigerated, then sliced into strips just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenEggsMilkCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (586 g)	Per 100 g
Calories	176 kcal	30 kcal
Protein	10.3 g	1.8 g
Carbohydrates	21.3 g	3.6 g
of which sugars	4.9 g	0.8 g
Fiber	2.4 g	0.4 g
Fat	5.7 g	1 g
of which saturated	1.4 g	0.2 g
Sodium	817 mg	139 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.