Frittatensuppe — Austrian Beef Broth with Crepe Strips

Place the beef and bones in a wide pot and cover with 2.5 liters of cold water; adding them to hot water seals the surface and prevents the meat from flavoring the broth. Bring slowly to a simmer over medium heat and patiently skim off the gray foam that gathers on the surface. If you leave it in, the broth will not become clear again.

Once the foam is gone, add the carrot, celeriac, leek and halved onion, along with the bay leaf, peppercorns and salt. Reduce the heat to the lowest setting: only an occasional bubble should break the surface. A rolling boil will break up the meat and cloud the broth.

Heat a wide, flat skillet over medium heat and lightly grease it with butter dabbed onto a paper towel. Pour in a ladleful of batter and swirl the pan to spread it as thinly as possible; thick crepes feel doughy when cut into strips and added to the soup. Cook each side for 45 seconds and stack the finished crepes on a plate.

Once the crepes are lukewarm, stack them and roll them tightly together. Slice with a sharp knife into 4–5 mm strips. Unroll the slices to separate the ribbons. Keep them covered until serving so they do not dry out.

Strain the broth through a fine-mesh sieve and skim off the surface fat with the back of a ladle or the corner of a paper towel; clarity is essential to this soup. Serve the beef separately, if desired. Divide the crepe strips among warm bowls, pour the boiling-hot broth over them, garnish with chervil and serve immediately.