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German · Austrian

Flädlesuppe

Non-vegetarian

A clear, savoury beef broth served with ribbons of thin herb pancake and chives — a Swabian and Austrian Sunday-lunch starter.

Flädlesuppe is a German soup from Germany, ready in about 50 minutes and made with all-purpose flour and beef stock. It serves 6 and is rated easy to cook.

Start cooking
Bowl of clear beef broth with thin sliced pancake strips and chives
Photo: RobertK / Wikimedia Commons · CC-BY-SA-2.5
Prep
10 min
Cook
20 min
Rest
20 min
Total
50 min
Serves
6
Level
Easy
Calories
156

Ingredients

6 servings

For the pancakes

For the soup

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the flour, eggs (opens in a new tab), milk (opens in a new tab), salt and nutmeg (opens in a new tab) to a smooth, thin batter. Stir in the parsley (opens in a new tab) and leave to rest for 20 minutes.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Grease a frying pan lightly with butter (opens in a new tab) and cook thin pancakes, about 1 minute each side, until set and lightly golden. Stack and leave to cool.

  3. Step 3

    Roll up the cooled pancakes and cut into fine strips, about 3 mm wide.

    • 3 min

  4. Step 4

    Bring the stock to the boil, season with salt, then divide the pancake strips between warm bowls and ladle the hot broth over. Scatter with chives (opens in a new tab).

About this dish

Origin
Swabia (Baden-Württemberg), Germany · Commonly attributedEqually beloved in Austria as Frittatensuppe and in Switzerland; the Swabian name is the best known in Germany.Also popular in Austria, SwitzerlandMore food from Germany
Dish
Lunch · Dinner · Soups · Appetizers & starters
Cooking method
Pan-fried, Simmered
Taste
savoury, umami, mild
Diet
No nut ingredients · Low-carb
All labelsNon-vegetarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Low-carb · Low-fat
With the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Pescatarian, Beef-freeWorked out from the ingredients. How labels work
Good for
Child-friendly · Make-ahead
Cook more with
All-purpose flour · Beef stock · Egg · Milk · Nutmeg · Butter
Techniques
Pan-frying · Boiling · Simmering

Allergens

  • Contains: Milkfrom milk, butter
  • Contains: Eggsfrom egg
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Celeryfrom beef stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

156 kcal per serving

Calculated

1 serving ≈ 322 g · recipe makes 6

Where the energy comes from

  • Protein 25%
  • Carbohydrate 45%
  • Fat 29%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy156 kcal49 kcal
Protein9.9 g3.1 g
Carbohydrate17.6 g5.4 g
Net carbohydrate17.1 g5.3 g
Sugars3.2 g1 g
Added sugars0 g0 g
Fibre0.5 g0.2 g
Fat5.1 g1.6 g
Saturated fat2.6 g0.8 g
Trans fat——
Cholesterol71 mg22 mg
Sodium841 mg261 mg
Salt equivalent2.1 g0.7 g
Vitamins & minerals per serving
Potassium
554 mg
Calcium
73 mg
Iron
1.8 mg
Magnesium
27 mg
Vitamin A (RAE)
63 µg
Vitamin C
1 mg
Vitamin D
0.8 µg
Vitamin B12
0.3 µg
Folate (DFE)
65 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Put the pancake strips in the bowls, not the pot, so they stay distinct and do not go soggy.

Common mistakes

  • Making the pancakes too thick — they should be crêpe-thin so the strips are delicate in the broth.

Storage

  • Pancake strips keep 2 days chilled or freeze for a month; keep the broth separately.

Reheating

  • Reheat the broth to boiling and pour over cold strips.

Variations

  • Frittatensuppe (Austria): The Austrian name for the same soup, often made with Rindsuppe (clear beef broth).

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

The liquid foundation

For the soup

Used in steps 1, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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