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
- 4 cups beef broth
- ½ cup all-purpose flour
- 2 whole eggs
- 12 oz baby potatoes
- ¼ cup sour cream
- 2 tbsp fresh chives
- 3 oz deli roast beef, shredded
- ½ tbsp whole grain mustard
Instructions
- 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.
- 2
Whisk flour into eggs until smooth. Heat 1 tbsp oil in a nonstick skillet over medium-high until shimmering.
- 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.
- 4
Slide onto a cutting board and slice into 0.5-inch strips when cool enough to handle.
- 5
Heat broth in a pot until steaming. Stir sour cream and mustard together, then whisk into broth until smooth.
- 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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