Beef Broth with Savory Pancake Strips

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I have a weakness for soups, especially in the wintertime. That’s probably because I am constantly freezing these days, and so tea and soup are my absolute go to’s – warm thoughts don’t suffice. Today’s Fädlesuppe soup recipe is an alpine classic, often found at chalet-style restaurants in the mountains that you would hit up after a day of skiing. The homemade beef broth is simple, light, delicious, and most importantly warming, which is just what you’ll need after skiing or when it’s too cold to leave your home on a snowy day. Enjoy with a refreshing glass of Austrian Lenz Moser Grüner Veltliner (check here for availability).

Pancakes in Soup

The Fädlesuppe soup recipe is garnished by strips of savory pancakes that have been baked in yummy bacon grease, and decorated with herbs like chives, parsley, or any other herb you prefer. The pancakes add the necessary carbs to fire up your internal heating system and to keep you going for the rest of the day! Make them a day ahead if you would like and store them in your refrigerator.

A Gluten-Free Kid Classic Recipe coming on Thursday!

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Ingredients for about 6 servings:

Beef Broth:

  • 1 lb marbly beef meat (instead of the meat AND bones, I ended up using 2 pounds of bone-in short ribs that I found on sale at Whole Foods)
  • a couple of beef bones
  • 4 celery stalks, ends removed and roughly chopped
  • 2 large carrots, peeled and roughly chopped
  • 2 yellow onions, peeled and roughly chopped
  • 1 leek, white part only and root removed, roughly chopped
  • 1 bay leaf
  • 1 Tbsp salt
  • 1/2 tsp whole, black peppercorns
  • chives (for garnish)

Fädle (pancake strips):

  • 7/8 c (100 g) all-purpose flour
  • 2 eggs
  • 5 oz (150 ml) milk
  • salt
  • herbs (if desired, I used chopped up parsley)
  • 1 piece of bacon (for greasing the pan in between cooking pancakes)


  1. In a large pot, add some vegetable or olive oil and heat to medium high heat. Once hot, add the meat and bones and cook until the meat is browned on all sides.
  2. Add the vegetables and sautée for 5 more minutes or until lightly browned.
  3. Add the bay leaf, salt, pepper and 2 quarts of water (2 liters) and bring to a boil. Add a lid and let simmer for about 2.5 hours.
  4. For the Fädle batter, whisk together all ingredients, then let stand for 10 minutes.
  5. Heat a large, nonstick skillet to medium heat, then swirl one piece of bacon in it, to leave a thin layer of bacon grease. Quickly add in enough batter that it covers the skillet. Flip over, remove from skillet and immediately roll up before it cools. Repeat until all batter is used up. Tip: Cooked pancakes can be made a day in advance and stored in the refrigerator uncut, simply cut shortly before serving.
  6. After the broth has simmered for 2.5 hours, pour through a strainer to remove the meat and vegetables, then return to a boil. Season to taste with salt and pepper.
  7. When ready to serve, cut the rolled up pancakes into strips and put on the bottom of a soup bowl. Top with the broth and sprinkle with sliced chives. Guten Appetit!

Sophie’s Fädlesuppe Tools & Entertaining Picks

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Some Other Winter-Appropriate German Recipes To Try:

Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.