Frittata Strip Soup

Beat the eggs with milk and salt, add the sifted wheat flour, and stir until you have a smooth, lump-free batter. Let it rest for 15 minutes.

Heat a skillet, grease it with a little oil, and pour in a thin layer of batter, tilting the pan so it spreads evenly.

Cook the pancake over medium heat until golden on the bottom, then flip and brown the other side. Repeat until the batter is used up, adding more oil as needed.

Transfer the finished pancakes to a board and let them cool to room temperature so they don't stick together when sliced.

Stack or roll the pancakes into rolls and cut into very thin strips, about 3–5 mm wide.

Bring the beef broth to a boil, taste, and adjust the salt if needed.

Divide the frittata strips among four deep bowls, pour over the boiling broth, and sprinkle with finely chopped chives. Serve immediately, while the strips are still firm.