Austria – A Country of Culinary Traditions
Austria is a Central European country known for its Alpine landscapes, historic cities and rich culinary heritage. Influenced by neighbouring regions and the former Habsburg monarchy, Austrian cuisine features hearty soups, dumplings, pastries and comforting traditional dishes. Clear broths with various garnishes remain an important part of Austrian food culture.
What Is Frittatensuppe?
Frittatensuppe is a traditional Austrian soup made with thin pancakes rolled up, sliced into delicate strips and served in hot, flavourful broth. These pancake strips are called Frittaten, while the closely related southern German speciality is known as Flädlesuppe. Traditionally prepared with eggs, milk and often beef broth, my Via Veggie Vegan version uses chickpea flour pancakes, homemade vegetable broth, colourful vegetables and aromatic lovage, also known as Maggi herb, for a completely plant-based interpretation.
▣ Ingredients (2 servings)
- 1 carrot
- 1/2 leek
- 1/4 celeric
- 1 shallot
- 1 clove garlic
- 50 g chickplea flour
- 1 pinch ground tumeric
- 1 pinch Kala Namak
- 1 tsp lovage
- fresh chives
- 1 tsp vegan butter alternative
- 1 tsp vegetable oil, for frying
- 700 ml homemade vegetable broth
- 100 ml water
- to taste sat & freshly ground black pepper
♨ Preparation
- 8. Prepare the Vegetables
Peel the carrot and celeriac and cut them into fine matchsticks.
Clean the leek thoroughly and slice it into thin rings.
Finely dice the shallot and garlic. - 2. Sauté the Aromatic Vegetables
Heat the vegan butter alternative in a saucepan over medium heat.
Add the shallot and garlic and sauté gently until translucent.
Add the carrot, leek and celeriac and cook for a few minutes, stirring occasionally. - 3. Prepare the Vegetable Broth
Pour in the homemade vegetable broth and bring to a gentle boil.
Reduce the heat and simmer for approximately 15–20 minutes, until the vegetables are tender but still retain a little texture.
Add the finely chopped lovage during the final few minutes of cooking. - 4. Season the Broth
Season with salt and freshly ground black pepper.
Taste the broth and adjust the seasoning if necessary.
Keep the soup warm over low heat until ready to serve. - 5. Prepare the Chickpea Flour Batter
Place the chickpea flour in a mixing bowl.
Gradually add the water while whisking until the batter is smooth and free of lumps.
Stir in the olive oil, salt, Kala Namak and a little freshly ground black pepper.
If desired, add a small pinch of turmeric for a warmer golden color. - 6. Allow the Batter to Rest
Let the batter rest at room temperature for approximately 10 minutes.
This allows the chickpea flour to absorb the liquid and helps create a smoother consistency.
Stir briefly before frying. - 7. Cook the Vegan Frittaten
Heat 1 teaspoon of vegetable oil in a small non-stick frying pan over medium heat.
Pour in a thin layer of batter and swirl the pan to distribute it evenly.
Cook for approximately 2–3 minutes until the pancake is lightly browned and firm enough to turn.
Carefully flip and cook the other side until golden and fully set.
Repeat with the remaining batter. - 8. Roll and Cut the Pancakes
Allow the cooked pancakes to cool slightly.
Roll them up tightly and slice them into thin, even strips.
Gently loosen the strips with your fingers. - 9. Assemble and Serve
Divide the freshly cut Frittaten between two soup bowls.
Ladle the hot vegetable broth and tender vegetables over the pancake strips.
Garnish generously with freshly chopped chives and/or parsley.
Serve immediately while the Frittaten retain their delicate texture.
Food Story
A Little Soup, a Lot of Childhood Memories
Some dishes have a remarkable talent for taking you straight back to childhood. For me, Frittatensuppe – or Flädlesuppe, as we Germans call it – is one of them. I still remember those wonderfully thin pancake strips swimming in a hot, savoury broth. And because I love my vegetables, a few carrot matchsticks, some leek and a little celeriac simply had to join the party. After all, why settle for a plain broth when you can have a colourful little vegetable celebration?
That Unmistakable Maggi Flavour
And then there was the seasoning! Back in the day, we loved adding a splash of Maggi to our soup. That distinctive, intensely savoury flavour still reminds me of childhood meals. For my vegan version, however, I chose fresh lovage, affectionately known in Germany as Maggikraut. Its wonderfully aromatic, celery-like flavour gives the vegetable broth that familiar nostalgic touch. Just a little lovage, one spoonful of soup, and suddenly I’m travelling back in time!
Austria Meets Germany – With a Vegan Twist
Traditional Austrian Frittatensuppe is beautifully simple: delicate pancake strips served in a flavourful broth. But naturally, I couldn’t resist adding plenty of vegetables and a little personal nostalgia. My Frittaten are made with chickpea flour instead of eggs and dairy, with a pinch of Kala Namak for that subtle egg-like flavour. Carrots, leek, celeriac and fresh herbs complete the picture. The result? A warming bowl of Austrian tradition, German childhood memories and Via Veggie Vegan magic. Sometimes the best recipes aren’t about reinventing everything – they’re about keeping the memories and making the ingredients your own.
♨ Nutrition per serving
Nutritional values are approximate and may vary depending on the ingredients and products used.
Good to Know
Frittatensuppe – An Austrian Culinary Classic
Frittatensuppe is one of Austria's best-known traditional clear soups. Thin pancakes are rolled up, cut into delicate strips and served in hot, flavourful broth. The name comes from Frittaten, the Austrian term for pancake strips. Traditionally prepared with eggs, milk and often beef broth, this comforting classic can easily be transformed into a completely plant-based dish.
Frittatensuppe Versus Flädlesuppe
While Austrians call it Frittatensuppe, the closely related southern German speciality is known as Flädlesuppe, particularly in Swabia and Baden-Württemberg. Both feature thin pancake strips in broth, although regional recipes and serving traditions vary. My version brings together Austrian tradition and German childhood memories, with plenty of colourful vegetables for an extra comforting bowl.
Chickpea Flour – The Perfect Vegan Pancake Base
Chickpea flour is made from finely ground dried chickpeas and provides plant-based protein, dietary fibre and minerals. Its starch and proteins help the batter set during cooking, making it possible to prepare savoury pancakes without eggs. Allowing the batter to rest for approximately ten minutes improves hydration and consistency. Always cook chickpea flour pancakes thoroughly before serving.
Kala Namak – The Secret to an Egg-Like Flavour
Kala Namak is a mineral salt used in South Asian cuisine and particularly popular in vegan cooking. Its characteristic egg-like aroma comes from naturally occurring sulfur compounds. Just a small pinch gives the chickpea flour pancakes a familiar savoury note without requiring eggs. It is also a useful ingredient for vegan scrambled tofu and other plant-based egg alternatives.
Lovage – Why Germans Call It Maggi Herb
Lovage, botanically known as Levisticum officinale, is an intensely aromatic herb with a distinctive celery-like flavour. In German-speaking countries, it is affectionately called Maggikraut because its aroma reminds many people of Maggi seasoning. The herb and the bottled seasoning are not the same product. Adding a little fresh lovage towards the end of cooking gives vegetable broth a wonderfully rich, nostalgic flavour.
Why Carrot, Leek and Celeriac Make Such a Good Team
Carrots, leeks and celeriac are classic ingredients in Central European vegetable broths. Carrots contribute gentle sweetness and beta-carotene, leeks add mild onion-like notes, and celeriac provides a distinctive earthy, savoury aroma. Cutting the vegetables into fine matchsticks allows them to cook evenly and creates a delicate texture that complements the thin pancake strips.
Homemade Vegetable Broth – The Foundation of Flavour
A well-prepared vegetable broth is essential for a delicious vegan Frittatensuppe. Onions, carrots, leeks, celeriac, garlic and fresh herbs create aromatic depth without meat. Homemade broth also allows greater control over salt content. For a sustainable kitchen, clean and suitable vegetable trimmings can be saved and used to prepare stock, helping reduce unnecessary food waste.
Why the Pancake Strips Should Be Added Last
Frittaten absorb liquid quickly once they come into contact with hot broth. If simmered directly in the soup, they can become overly soft and lose their delicate structure. For the best texture, place the freshly sliced pancakes into individual serving bowls and pour the hot broth over them immediately before eating. Store leftover broth and pancake strips separately.
Plant-Based Protein, Fibre and Nutritional Balance
Chickpea flour contributes plant-based protein and dietary fibre, while carrots, leeks and celeriac provide additional fibre, vitamins and minerals. This soup is relatively light, making it suitable as an appetiser or a comforting small meal. For a more substantial main course, serve it with a protein-rich accompaniment. The exact nutritional values depend on the ingredients and serving sizes.
Childhood Memories – Why Familiar Food Feels So Comforting
Taste and smell are closely connected to the brain systems involved in memory and emotion. Familiar aromas can bring back vivid memories of childhood meals, family traditions and special moments. For me, the combination of delicate pancake strips, warm vegetable broth and that unmistakable lovage aroma is a little journey back in time. Austrian Frittatensuppe, German nostalgia and a vegan twist – all in one delicious bowl.
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