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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":489,"pronunciation":510,"substitutions":511,"slug":524,"title":525,"shortTitle":526,"nativeName":526,"countrySlug":527,"region":528,"baseServings":529,"prepMinutes":530,"cookMinutes":531,"restMinutes":476,"difficulty":532,"course":533,"diet":536,"mainIngredients":537,"images":538,"keywords":548,"publishedAt":555,"updatedAt":555,"authorSlug":556,"summary":557,"localeSlug":524,"alternates":558},[394,397,400,403,406],{"answer":395,"question":396},"Frittaten are thin unsweetened pancakes made from flour, egg and milk, rolled up and cut across into narrow ribbons to be used as a soup garnish. The name comes from the Italian frittata, borrowed during the centuries when northern Italy and Austria shared a state, though the Austrian version is a crêpe rather than a set egg cake. Southern Germany makes the same thing and calls it Flädle.","What are Frittaten exactly?",{"answer":398,"question":399},"Yes, but improve it first. Simmer it for twenty minutes with a halved onion charred cut-side down in a dry pan, a carrot, a piece of celeriac and a few peppercorns, then strain. Commercial stock tends to be thin and heavily salted, and since this soup is essentially broth plus pancake there is nothing to disguise a weak base.","Can I use shop-bought beef stock?",{"answer":401,"question":402},"They sat in the broth too long. Frittaten should meet hot liquid only in the bowl, at the table, so they soften but keep some bite. If you add the ribbons to the soup pot or let a bowl stand for ten minutes, they absorb broth and turn to pulp. Cutting them too thin has the same effect — aim for 5 mm.","Why did my pancakes go soggy?",{"answer":404,"question":405},"Yes, by swapping the beef broth for a deeply flavoured vegetable one — celeriac, leek, carrot, onion and a few dried mushrooms give it enough body. The pancakes themselves contain no meat. Be aware that the dish is defined by clear beef broth in Austria, so a vegetable version is a departure rather than a regional variant.","Can I make Frittatensuppe vegetarian?",{"answer":407,"question":408},"Up to two days if refrigerated rolled and wrapped, or a month frozen with parchment between them. Chilled pancakes are firmer and slice into neater ribbons than warm ones, so making them the day before is a genuine advantage. Just do not slice and store them loose, as the strips dry out and stick together.","How far ahead can I make the pancakes?",[410,411,412,413,414,415],"Let the batter stand for 30 minutes. The flour hydrates, the bubbles rise out, and the pancakes fry smooth instead of blistered and brittle.","The batter should be the consistency of single cream. If it coats the back of a spoon thickly, thin it with milk — thick Frittaten go doughy in the broth.","Wipe the pan with butter on kitchen paper between pancakes rather than adding more fat. Excess butter fries the surface and gives you a lacy, greasy pancake.","Stack the finished pancakes on a plate under a cloth. Steaming each other keeps them pliable enough to roll without cracking.","Cut the ribbons about 5 mm wide. Thinner and they disintegrate in hot broth, thicker and they feel like noodles rather than Frittaten.","Never boil the pancake strips in the soup pot. Put them in the bowl and pour hot broth over them at the table.","🍜","Frittatensuppe is a bowl of clear beef broth with strips of thin, unsweetened pancake floating in it. The pancakes are made like crêpes, rolled into cigars while still warm and sliced across into ribbons that soften in the hot soup without dissolving, so each spoonful carries a little chew against the clean, savoury broth. It tastes of good beef stock and browned butter, which is the whole point — there is nothing to hide behind. Every Austrian Gasthaus has it on the menu, it is the standard first course before boiled beef or a roast, and it is the easiest way into Austrian cooking if you have a decent broth in the freezer.","Austrian soup culture is organised around a distinction that has no neat English equivalent: the broth and the Einlage, the thing put into it. Rindsuppe, the clear beef broth simmered from shank and root vegetables, is treated as a neutral base, and the character of the soup comes from what is added at the last moment. The list is long and every Austrian has a ranking — semolina dumplings, liver dumplings, tiny fried batter pearls called Backerbsen, filled pasta squares, egg custard cubes, and Frittaten.\n\nThe name gives away the borrowing. Frittata is Italian, and the northern Italian lands were part of the Habsburg state for long stretches, so Italian words and Italian kitchen habits crossed into Austrian usage the same way Bohemian dumplings and Hungarian paprika did. In Italy the word means a set egg cake; in Austria it came to mean a thin flour-and-egg pancake made specifically to be cut into strips for soup. The same idea exists across the old empire — Hungary has a near-identical version, and southern Germany makes Flädlesuppe from the identical concept.\n\nWhat keeps Frittatensuppe alive is its usefulness. Broth was made in quantity because boiled beef was cooked in quantity, and pancakes used up flour, eggs and milk that every household had. The soup is now the standard opening course of an Austrian Sunday lunch and of practically every wedding and funeral meal, served before Tafelspitz or a roast, and it is one of the few restaurant dishes where the kitchen has nowhere to hide: if the broth is weak or greasy, the whole bowl announces it immediately.","Keep the two elements separate and the soup keeps well. Broth holds 4 days refrigerated or 3 months frozen. Rolled, unsliced pancakes keep 2 days wrapped in the fridge and freeze for a month with baking parchment between them — slice them straight from the fridge, which is actually easier than slicing them warm. Never store the assembled soup: the pancake ribbons swell overnight into a soft mass and the broth goes cloudy. Slice and combine only at the moment of serving.",[421,422,423,424],"Rests the batter so the pancakes come out thin, tender and free of bubbles.","Rolls and slices the Frittaten warm, which gives clean even ribbons instead of torn strips.","Adds the pancake to the bowl rather than the pot, so it keeps texture instead of turning to pulp.","Includes an honest shortcut for the broth, plus what to fix if you are using a shop-bought one.",[426,427,428,429],"20 cm non-stick or well-seasoned crêpe pan","Ladle","Sharp knife","Fine sieve",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},11,32,1,980,13,280,[438],"A first course before Tafelspitz or a Sunday roast, with a bread roll and chives on top.",[440,443,446],{"name":441,"description":442},"Grießnockerlsuppe","The same broth with soft semolina dumplings poached in it instead of pancake ribbons — the other great Austrian soup garnish.",{"name":444,"description":445},"Kaspressknödelsuppe","The Tyrolean answer: flat, pan-fried cheese and bread dumplings sitting in the broth, substantial enough to be lunch on its own.",{"name":447,"description":448},"Frittaten with herbs","Chives, parsley or chervil beaten into the batter so the ribbons are flecked green — common in spring in Austrian homes.",[450,456,462,466,471,475,479,485],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.5,"stock","clear beef broth, well seasoned","l","For the soup",{"qty":457,"ref":458,"name":459,"unit":460,"group":461},125,"flour","plain flour","g","For the pancakes",{"qty":463,"ref":464,"name":464,"unit":465,"group":461},2,"eggs","piece",{"qty":467,"ref":468,"name":469,"unit":470,"group":461},250,"milk","whole milk","ml",{"qty":472,"name":473,"unit":474,"group":461},0.5,"salt","tsp",{"qty":476,"ref":477,"name":478,"unit":460,"group":461},30,"butter","butter, for the pan",{"qty":480,"ref":481,"name":482,"unit":483,"group":484},3,"chives","chives, finely snipped","tbsp","To serve",{"qty":433,"ref":486,"name":487,"unit":488,"group":484,"optional":8},"nutmeg","freshly grated nutmeg","pinch",[490,494,498,501,504,507],{"text":491,"title":492,"timerSeconds":493},"Whisk the flour, salt, eggs and milk to a smooth batter about as thick as single cream, then cover and leave it at room temperature for 30 minutes so the flour hydrates and the bubbles settle.","Mix and rest the batter",1800,{"tip":495,"text":496,"title":497},"The first pancake is a test — adjust heat and batter thickness before committing the rest.","Heat a 20 cm pan over medium heat and wipe it with buttered kitchen paper. Add a small ladle of batter, swirl to coat the base thinly, and cook for about a minute until the surface looks matt and the underside is patched with pale gold.","Fry thin pancakes",{"text":499,"title":500},"Flip and cook the second side for 30 seconds, then slide onto a plate. Continue with the remaining batter, stacking the pancakes on top of each other and covering them with a cloth so they stay soft.","Finish and stack",{"text":502,"title":503},"Roll each pancake into a tight cigar and cut across into 5 mm ribbons with a sharp knife. Shake the ribbons loose with your fingers so they do not stay clumped.","Roll and slice",{"text":505,"title":506},"Bring the beef broth to a gentle simmer and taste it carefully for salt — it should taste properly seasoned on its own, since the pancakes add almost nothing.","Heat the broth",{"text":508,"title":509},"Divide the ribbons between four warm bowls, ladle the hot broth over them and scatter with chives and a scrape of nutmeg. Serve immediately, while the Frittaten still have some bite.","Assemble at the table","fri-TAH-ten-zoo-peh",[512,516,520],{"note":513,"swap":514,"original":515},"This is the honest fix. Commercial stock is thin and often over-salted, and twenty minutes with fresh aromatics gets it much closer to the real thing.","Good shop-bought beef stock, simmered for 20 minutes with a charred onion half, a carrot and a few peppercorns","Homemade beef broth",{"note":517,"swap":518,"original":519},"Makes the dish vegetarian. It will taste different rather than worse, but you need real depth — a pale vegetable stock leaves the bowl watery.","A strong vegetable broth built on celeriac, leek, carrot and dried mushroom","Beef broth",{"note":521,"swap":522,"original":523},"A rustic Alpine variation with a nuttier taste. Buckwheat pancakes are more fragile, so roll them gently.","Half plain flour, half buckwheat flour","Plain flour pancakes","frittatensuppe","Frittatensuppe (Beef Broth with Sliced Pancakes)","Frittatensuppe","austria","Vienna",4,15,25,"easy",[534,535],"soup","appetizer",[],[452,458,464,468],[539,542,544,546],{"alt":540,"src":541},"Bowl of clear Austrian beef broth with ribbons of sliced pancake and snipped chives on top","\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero.jpg",{"alt":540,"src":543},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-16x9.jpg",{"alt":540,"src":545},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-1x1.jpg",{"alt":540,"src":547},"\u002Fimages\u002Frecipes\u002Ffrittatensuppe\u002Fhero-4x3.jpg",[524,549,550,551,552,553,554],"beef broth","pancake soup","frittaten","austrian soup","vienna","starter","2026-08-19","dishroute-kitchen","Clear Austrian beef broth poured over ribbons of thin savoury pancake. Twenty minutes of work, and the single most ordered starter in Austrian country inns.",{"en":559},"\u002Frecipe\u002Ffrittatensuppe",{"items":561,"total":748,"page":433,"limit":818,"hasMore":819},[562,592,623,633,661,689,717,743,770,793],{"slug":563,"title":564,"shortTitle":565,"nativeName":565,"countrySlug":527,"region":566,"baseServings":529,"prepMinutes":476,"cookMinutes":476,"restMinutes":567,"difficulty":568,"course":569,"diet":571,"mainIngredients":572,"images":575,"keywords":585,"publishedAt":555,"updatedAt":555,"authorSlug":556},"backhendl","Backhendl (Austrian Breaded Fried Chicken)","Backhendl","Styria and Vienna",60,"medium",[570],"main",[],[573,574,464,458],"chicken","breadcrumbs",[576,579,581,583],{"alt":577,"src":578},"Platter of golden breaded Austrian fried chicken pieces with crisp fried parsley and lemon wedges","\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-1x1.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fbackhendl\u002Fhero-4x3.jpg",[563,586,587,588,589,590,591],"fried chicken","styria","breaded chicken","austrian","biedermeier","deep fried",{"slug":593,"title":594,"shortTitle":595,"nativeName":595,"countrySlug":527,"region":596,"baseServings":597,"prepMinutes":598,"cookMinutes":531,"restMinutes":530,"difficulty":532,"course":599,"diet":601,"mainIngredients":604,"images":608,"keywords":618,"publishedAt":555,"updatedAt":555,"authorSlug":556},"erdapfelsalat","Erdäpfelsalat (Austrian Warm Potato Salad)","Erdäpfelsalat","Vienna and Styria",6,20,[600],"side",[602,603],"dairy-free","gluten-free",[605,606,452,607],"potato","onion","vinegar",[609,612,614,616],{"alt":610,"src":611},"Bowl of Austrian warm potato salad with sliced waxy potatoes, red onion rings and chives","\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-1x1.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Ferdapfelsalat\u002Fhero-4x3.jpg",[593,619,620,621,622,553,587],"austrian potato salad","no mayonnaise","pumpkin seed oil","schnitzel side",{"slug":524,"title":525,"shortTitle":526,"nativeName":526,"countrySlug":527,"region":528,"baseServings":529,"prepMinutes":530,"cookMinutes":531,"restMinutes":476,"difficulty":532,"course":624,"diet":625,"mainIngredients":626,"images":627,"keywords":632,"publishedAt":555,"updatedAt":555,"authorSlug":556},[534,535],[],[452,458,464,468],[628,629,630,631],{"alt":540,"src":541},{"alt":540,"src":543},{"alt":540,"src":545},{"alt":540,"src":547},[524,549,550,551,552,553,554],{"slug":634,"title":635,"shortTitle":636,"nativeName":636,"countrySlug":527,"region":637,"baseServings":529,"prepMinutes":598,"cookMinutes":598,"restMinutes":530,"difficulty":532,"course":638,"diet":640,"mainIngredients":642,"images":644,"keywords":654,"publishedAt":555,"updatedAt":555,"authorSlug":556},"kaiserschmarrn","Kaiserschmarrn (Shredded Austrian Emperor Pancake)","Kaiserschmarrn","Salzburg and Tyrol",[639,570],"dessert",[641],"vegetarian",[458,464,468,643],"raisins",[645,648,650,652],{"alt":646,"src":647},"Torn caramelised Kaiserschmarrn pancake pieces dusted with icing sugar beside dark plum compote","\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-1x1.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fkaiserschmarrn\u002Fhero-4x3.jpg",[634,655,656,657,658,659,660],"shredded pancake","austrian dessert","alpine","emperor pancake","plum compote","mehlspeise",{"slug":662,"title":663,"shortTitle":664,"nativeName":664,"countrySlug":527,"region":665,"baseServings":529,"prepMinutes":567,"cookMinutes":598,"restMinutes":476,"difficulty":666,"course":667,"diet":668,"mainIngredients":669,"images":672,"keywords":682,"publishedAt":555,"updatedAt":555,"authorSlug":556},"karntner-kasnudeln","Kärntner Kasnudeln (Carinthian Curd Cheese Dumplings)","Kärntner Kasnudeln","Carinthia","hard",[570],[641],[670,605,671,458],"quark","mint",[673,676,678,680],{"alt":674,"src":675},"Carinthian Kasnudeln half-moon dumplings with twisted rope edges in browned butter with chives","\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-1x1.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fkarntner-kasnudeln\u002Fhero-4x3.jpg",[683,684,685,686,687,688,671],"kasnudeln","carinthia","curd cheese dumplings","krendl","austrian pasta","topfen",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":527,"region":694,"baseServings":597,"prepMinutes":530,"cookMinutes":9,"restMinutes":695,"difficulty":532,"course":696,"diet":698,"mainIngredients":699,"images":702,"keywords":712,"publishedAt":555,"updatedAt":555,"authorSlug":556},"austrian-liptauer","Liptauer (Viennese Paprika Cheese Spread)","Liptauer","Liptauer Aufstrich","Vienna and Burgenland",240,[535,697],"snack",[641],[670,700,701,477],"paprika","capers",[703,706,708,710],{"alt":704,"src":705},"Bowl of coral pink Liptauer paprika cheese spread with chives, radishes and dark rye bread","\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-1x1.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Faustrian-liptauer\u002Fhero-4x3.jpg",[713,714,700,688,715,716,553],"liptauer","cheese spread","austrian appetizer","heuriger",{"slug":718,"title":719,"shortTitle":720,"nativeName":720,"countrySlug":527,"region":528,"baseServings":721,"prepMinutes":722,"cookMinutes":723,"restMinutes":695,"difficulty":666,"course":724,"diet":725,"mainIngredients":726,"images":728,"keywords":738,"publishedAt":555,"updatedAt":555,"authorSlug":556},"sachertorte","Sachertorte (Viennese Chocolate and Apricot Cake)","Sachertorte",12,45,55,[639],[641],[727,477,464,458],"apricot",[729,732,734,736],{"alt":730,"src":731},"Slice of Sachertorte showing dark sponge, apricot jam layer and glossy chocolate glaze with whipped cream","\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-1x1.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fsachertorte\u002Fhero-4x3.jpg",[718,739,740,553,656,741,742],"chocolate cake","apricot jam","chocolate glaze","coffee house",{"slug":744,"title":745,"shortTitle":746,"nativeName":746,"countrySlug":527,"region":528,"baseServings":597,"prepMinutes":476,"cookMinutes":747,"restMinutes":748,"difficulty":568,"course":749,"diet":750,"mainIngredients":751,"images":756,"keywords":766,"publishedAt":555,"updatedAt":555,"authorSlug":556},"tafelspitz","Tafelspitz (Viennese Boiled Beef in Broth)","Tafelspitz",180,10,[570,534],[603],[752,753,754,755],"beef-brisket","celeriac","carrot","apple",[757,760,762,764],{"alt":758,"src":759},"Sliced Tafelspitz boiled beef on a platter with broth, roast potatoes and apple-horseradish sauce","\u002Fimages\u002Frecipes\u002Ftafelspitz\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Ftafelspitz\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Ftafelspitz\u002Fhero-1x1.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Ftafelspitz\u002Fhero-4x3.jpg",[744,767,553,549,768,589,769],"boiled beef","horseradish","sunday roast",{"slug":771,"title":772,"shortTitle":773,"nativeName":773,"countrySlug":527,"region":528,"baseServings":597,"prepMinutes":476,"cookMinutes":747,"difficulty":568,"course":774,"diet":775,"mainIngredients":776,"images":779,"keywords":789,"publishedAt":555,"updatedAt":555,"authorSlug":556},"austrian-goulash","Wiener Saftgulasch (Viennese Beef Goulash)","Wiener Saftgulasch",[570],[603,602],[777,606,700,778],"beef-chuck","caraway",[780,783,785,787],{"alt":781,"src":782},"Dark glossy Viennese beef goulash in a pot with a bread roll and pickled gherkin alongside","\u002Fimages\u002Frecipes\u002Faustrian-goulash\u002Fhero.jpg",{"alt":781,"src":784},"\u002Fimages\u002Frecipes\u002Faustrian-goulash\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Faustrian-goulash\u002Fhero-1x1.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Faustrian-goulash\u002Fhero-4x3.jpg",[790,791,792,700,553,589,606],"saftgulasch","goulash","beef stew",{"slug":794,"title":795,"shortTitle":796,"nativeName":796,"countrySlug":527,"region":528,"baseServings":529,"prepMinutes":531,"cookMinutes":530,"difficulty":568,"course":797,"diet":798,"mainIngredients":799,"images":802,"keywords":812,"publishedAt":555,"updatedAt":555,"authorSlug":556},"wiener-schnitzel","Wiener Schnitzel (Viennese Breaded Veal Cutlet)","Wiener Schnitzel",[570],[],[800,574,464,458,801],"veal","lemon",[803,806,808,810],{"alt":804,"src":805},"Golden Wiener Schnitzel with a puffed wavy crust on a white plate with a lemon wedge and parsley","\u002Fimages\u002Frecipes\u002Fwiener-schnitzel\u002Fhero.jpg",{"alt":804,"src":807},"\u002Fimages\u002Frecipes\u002Fwiener-schnitzel\u002Fhero-16x9.jpg",{"alt":804,"src":809},"\u002Fimages\u002Frecipes\u002Fwiener-schnitzel\u002Fhero-1x1.jpg",{"alt":804,"src":811},"\u002Fimages\u002Frecipes\u002Fwiener-schnitzel\u002Fhero-4x3.jpg",[813,814,815,553,589,816,817],"wiener schnitzel","veal cutlet","breaded","fried","schnitzel",24,false,1788563746237]