How to make Frittaten Soup - Recipe

The word „frittata“ originates from Italy and means – literally translated – „something that is baked in oil“. Until the 19th century in Vienna the word was used to denote Palatschinken (crêpes) in general. But very soon it became an independent specialty of the Viennese (soup) cuisine!

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Classic Viennese Beef Soup - Ingredients:

500 g (1 lb) beef for boiling (first-cut flank, brisket or chuck)
bones
herbs and vegetables for making soup
1/2 onion
3 egg whites
salt
some chives or parsley

Preparation:

Wash the meat and pat dry with kitchen paper. Cut into cubes and place in 2 liters (2 qt) of cold water. Fry the onion without fat in an (old) 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 let simmer for about 2 hours. Let the soup cool and skim off the fat.
Whisk the egg whites with 250 ml (0,4 pt) of cold water, and stir slowly into the soup. Simmer until it becomes transparent. Drain through a dish towel, and add salt to taste.

Frittaten (crêpe slivers) - Ingredients:

75 g (2/3 cup) flour (fine)
125 ml (0,2 pt) milk
eggs
salt
30 g (1/8 cup) butter

Preparation:

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.


More Viennese recipes: recipes.vienna.info

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Credits:
Idea & Concept: Vienna Touristboard
Director: Christian Gstöttner
Camera: Georg Weiss / David Moser
Editing, Animation: Matthias Kohlhuber / Bernd Schmid
Set Styling: Miriam Eberhard

Produced by OBSCURA / Die Kreativwerkstatt

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