Austrian Beef & Pancake Soup with Roasted Potatoes
Clear beef broth with crispy pancake strips, creamy chive sauce, and golden roasted potatoes — a cozy Austrian classic that feels fancy but cooks in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 425
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Halve potatoes lengthwise, toss with oil, salt, and pepper. Spread on a sheet pan and roast at 425°F for 15 minutes until golden.
Step 2
Whisk flour into eggs until smooth. Heat 1 tbsp oil in a nonstick skillet over medium-high until shimmering.
Step 3
Pour batter in a thin stream to form a crepe-like pancake, tilting the pan to spread evenly. Cook 60 seconds until just set.
Step 4
Slide onto a cutting board and slice into 0.5-inch strips when cool enough to handle.
Step 5
Heat broth in a pot until steaming. Stir sour cream and mustard together, then whisk into broth until smooth.
Step 6
Divide pancake strips and roasted potatoes between bowls. Pour hot broth into each, top with shredded beef and chives. Serve immediately.
Tools you’ll need
- sheet pan
- nonstick skillet (10-inch)
- pot (3-quart)
- whisk
- cutting board
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