{"id":3923,"date":"2026-07-22T13:09:13","date_gmt":"2026-07-22T13:09:13","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijska-frittatensuppe\/"},"modified":"2026-07-22T13:09:13","modified_gmt":"2026-07-22T13:09:13","slug":"austrijska-frittatensuppe","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/austrijska-frittatensuppe\/","title":{"rendered":"Austrijska Frittatensuppe"},"content":{"rendered":"\n<style>\n#recipe-sr-frittatensuppe{--gj-bg:#F6F5F1;--gj-card:#fff;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 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.gj-sec::after,#recipe-sr-frittatensuppe .gj-stage::after,#recipe-sr-frittatensuppe .gj-prose h3::before{background:#999}#recipe-sr-frittatensuppe .gj-stage,#recipe-sr-frittatensuppe .gj-step-x .gj-cue{color:#000}#recipe-sr-frittatensuppe .gj-pull{border-left-color:#000;color:#000}#recipe-sr-frittatensuppe .gj-rail,#recipe-sr-frittatensuppe .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}#recipe-sr-frittatensuppe .gj-rail-t,#recipe-sr-frittatensuppe .gj-rail-stop b,#recipe-sr-frittatensuppe .gj-close .gj-serif{color:#000}#recipe-sr-frittatensuppe .gj-rail-stop span,#recipe-sr-frittatensuppe .gj-rail-sum,#recipe-sr-frittatensuppe .gj-close p{color:#222}#recipe-sr-frittatensuppe .gj-rail-sum{border-top-color:#ccc}#recipe-sr-frittatensuppe .gj-rail-track::before{background:#999}#recipe-sr-frittatensuppe .gj-rail-stop::before{border-color:#666;background:#fff}#recipe-sr-frittatensuppe .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}#recipe-sr-frittatensuppe .gj-ing-group,#recipe-sr-frittatensuppe .gj-steps>li,#recipe-sr-frittatensuppe .gj-rail,#recipe-sr-frittatensuppe .gj-close,#recipe-sr-frittatensuppe .gj-nutri-row,#recipe-sr-frittatensuppe .gj-fact{break-inside:avoid}#recipe-sr-frittatensuppe .gj-sec h2,#recipe-sr-frittatensuppe .gj-stage{break-after:avoid}#recipe-sr-frittatensuppe .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-sr-frittatensuppe\" lang=\"sr\">\n<p class=\"gj-eyebrow\">Austrijska kuhinja <i>\u00b7<\/i> Supa <i>\u00b7<\/i> Recept<\/p>\n<h2 class=\"gj-h1\"><b>Frittatensuppe<\/b> sa trakama pala\u010dinki <span class=\"gj-serif\">u bistrom gove\u0111em bujonu<\/span><\/h2>\n<p class=\"gj-sub\">Tanke neslatke pala\u010dinke se hlade, uvijaju i seku u fine trake, pa se prelivaju vrelim, potpuno bistim gove\u0111im bujonom neposredno pre slu\u017eenja.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Kategorija:<\/i> <b>Supa<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Te\u017eina:<\/i> <b>Lako<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Ukupno:<\/i> <b>40 min<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">6 porcija<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">25 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M20 12.2h1.6\"\/><path d=\"M2.4 12.2H4\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">15 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 280 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travelshelper.com\/sr\/wp-content\/uploads\/2026\/07\/Frittatensuppe-2.webp\" alt=\"Bela \u010dinija Frittatensuppe sa trakama pala\u010dinki, bistrom zlatnom supom i vla\u0161cem na drvenom stolu\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure>\n<p class=\"gj-cap\">\u0160iroki kadar pokazuje tanke trake pala\u010dinki u \u010distom zlatnom bujonu, uz ka\u0161iku na platnenoj salveti.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Frittatensuppe recept i pravilo bistrog bujona<\/h2><\/div>\n<div class=\"gj-intro\"><p>Frittatensuppe je jedna od najprepoznatljivijih austrijskih bistrih supa, a njena jednostavnost otkriva koliko preciznosti mo\u017ee stati u tanjir sa malo sastojaka. Frittaten su tanke, neslatke pala\u010dinke ise\u010dene u uske trake. One se ne kuvaju u bujonu i ne ostavljaju u loncu. Stavljaju se u zagrejan tanjir neposredno pre nego \u0161to se preko njih nalije vrela supa. Tako zadr\u017eavaju jasne ivice i blagu elasti\u010dnost, dok bujon ostaje proziran. U Be\u010du i drugim delovima Austrije ova supa \u010desto otvara ru\u010dak, naro\u010dito kada je dobar gove\u0111i bujon ve\u0107 pripremljen. Ovaj Frittatensuppe recept polazi od pripremljenog bistrog bujona i usredsre\u0111uje se na tanke, elasti\u010dne trake.<\/p><p class=\"gj-pull\">Trake pala\u010dinki \u010dekaju u tanjiru; bujon ih dodiruje tek u trenutku serviranja.<\/p><p>Fotografije prikazuju zlatan bujon u \u0161irokom belom tanjiru, sa velikom koli\u010dinom tankih, blago rumenih traka pala\u010dinki i sitno seckanim zelenim za\u010dinskim biljem. Trake nisu rezanci od testa; na njihovim ivicama vide se ta\u010dkice od pe\u010denja i meka unutra\u0161nja struktura. Taj izgled tra\u017ei pala\u010dinku sa malo masno\u0107e i bez \u0161e\u0107era. Debela, vazdu\u0161asta pala\u010dinka dala bi te\u0161ke komade, dok presuva pala\u010dinka puca pri uvijanju. Testo zato odstoji deset minuta, da bra\u0161no upije te\u010dnost i da se mehuri\u0107i smire.<\/p><p>Recept polazi od ve\u0107 pripremljenog, proce\u0111enog gove\u0111eg bujona. Bujon mo\u017ee biti doma\u0107i ili pa\u017eljivo izabran gotov proizvod sa umerenim sadr\u017eajem soli, ali mora imati \u010dist ukus i bistrinu. Ako se priprema unapred, masno\u0107a se sa hladne povr\u0161ine mo\u017ee delimi\u010dno skinuti, ostavljaju\u0107i tanki sloj za aromu. Pala\u010dinke se peku u tiganju pre\u010dnika oko 24 centimetra, vrlo tanko, sa minimalnom koli\u010dinom ulja. Dovoljno je \u010detiri do pet komada za \u0161est prvih jela.<\/p><p>Se\u010denje odre\u0111uje na\u010din na koji se supa jede. Ohla\u0111ene pala\u010dinke se sla\u017eu, uvijaju u \u010dvrst valjak i seku popre\u010dno na trake \u0161iroke tri do pet milimetara. Ako su tople, slepljuju se i gube uredan oblik. Ako su ostavljene nepokrivene satima, ivice se su\u0161e i raspadaju. Kratko hla\u0111enje na re\u0161etki daje najbolju sredinu. Trake se mogu pripremiti nekoliko sati ranije i \u010duvati pokrivene, ali se sa bujonom spajaju tek kada su tanjiri na stolu.<\/p><p>Ukus je blag i usmeren na kvalitet supe. Jaja i mleko daju pala\u010dinkama ne\u017enu puno\u0107u, dok vla\u0161ac ili per\u0161un donose sve\u017e zavr\u0161etak. Mu\u0161katni ora\u0161\u010di\u0107 mo\u017ee da se doda u vrlo maloj koli\u010dini, mada nije obavezan. So se pode\u0161ava tek posle zagrevanja bujona, jer se njegov ukus poja\u010dava isparavanjem. Recept daje \u0161est porcija predjela i mo\u017ee se sastaviti za \u010detrdeset minuta kada je bujon spreman. Upravo ta prakti\u010dnost obja\u0161njava mesto Frittatensuppe u ku\u0107noj kuhinji: ostatak pala\u010dinki dobija novu ulogu, a dobar bujon postaje potpuno jelo.<\/p><p>Koli\u010dina traka mo\u017ee da se prilagodi ja\u010dini bujona. Vrlo pun gove\u0111i bujon tra\u017ei ne\u0161to manje frittaten, dok laganiji bujon podnosi obilniju porciju. Ipak, trake ne treba da ispune ceo tanjir pre sipanja, po\u0161to tada vi\u0161e nema prostora za supu. Pala\u010dinke iz prethodnog obroka mogu da se koriste samo ako nisu zasla\u0111ene i nisu premazane d\u017eemom ili \u010dokoladom. Najbolje je zamrznuti ih ravno, sa papirom izme\u0111u, pa odmrznuti u fri\u017eideru i se\u0107i hladne. Tako Frittatensuppe ostaje prakti\u010dan na\u010din kori\u0161\u0107enja vi\u0161ka bez gubitka bistrine.<\/p><p>U restoranskom servisu trake i bujon \u010desto \u010dekaju u odvojenim posudama, \u0161to omogu\u0107ava da svaka porcija stigne ista. Isti princip radi kod ku\u0107e: tanjiri se zagreju, trake podele unapred, a bujon ostaje na vrlo slaboj vatri do poslednjeg trenutka. Kratka organizacija vredi vi\u0161e od dodatnog za\u010dinjavanja.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Od testa do tanjira \u2014 \u010detiri kratke faze<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Testo se muti bez \u0161e\u0107era i odmara deset minuta.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:10<\/b><span>Peku se tanke, blede pala\u010dinke sa sitnim rumenim ta\u010dkama.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:25<\/b><span>Ohla\u0111ene pala\u010dinke se uvijaju i seku u uske trake.<\/span><\/div><div class=\"gj-rail-stop\"><b>0:40<\/b><span>Trake idu u tople tanjire, a vreo bujon se sipa preko njih.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Frittatensuppe koristi tanke neslatke pala\u010dinke kao dodatak bistrom gove\u0111em bujonu. Testo od bra\u0161na, jaja i mleka kratko odmara, zatim se pe\u010de u tankom sloju. Potpuno ohla\u0111ene pala\u010dinke se uvijaju i seku na trake \u0161iroke nekoliko milimetara. Bujon se zagreva odvojeno i za\u010dinjava tek kada je vreo. Trake se raspore\u0111uju u tanjire, prelivaju supom i posipaju vla\u0161cem. Odvojeno \u010duvanje spre\u010dava da skrob i jaja zamute bujon ili da trake nabubre pre serviranja.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Za frittaten<\/h3><ul><li><b>150 g glatkog p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>prosejanog<\/em><\/li><li><b>3 jaja<\/b> \u2014 <em>sobne temperature<\/em><\/li><li><b>300 ml punomasnog mleka<\/b> \u2014 <em>hladnog<\/em><\/li><li><b>100 ml mineralne vode<\/b> \u2014 <em>za lak\u0161u strukturu<\/em><\/li><li><b>3 g soli<\/b> \u2014 <em>za testo<\/em><\/li><li><b>15 ml neutralnog ulja<\/b> \u2014 <em>za tanko podmazivanje tiganja<\/em><\/li><li><b>prstohvat mu\u0161katnog ora\u0161\u010di\u0107a<\/b> \u2014 <em>sve\u017ee narendanog<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Za supu<\/h3><ul><li><b>1,5 l bistrog gove\u0111eg bujona<\/b> \u2014 <em>proce\u0111enog i odma\u0161\u0107enog po \u017eelji<\/em><\/li><li><b>5 g vla\u0161ca<\/b> \u2014 <em>sitno seckanog<\/em><\/li><li><b>2 g soli<\/b> \u2014 <em>samo ako bujon tra\u017ei<\/em><\/li><li><b>\u00bc ka\u0161i\u010dice crnog bibera<\/b> \u2014 <em>sve\u017ee mlevenog<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Zamene i alergeni.<\/b> Recept sadr\u017ei gluten, jaja i mleko. Bezglutenska verzija mo\u017ee da se pripremi me\u0161avinom pirin\u010danog i kukuruznog bra\u0161na, ali pala\u010dinke su krhkije i seku se ne\u0161to \u0161ire. Bujon mo\u017ee sadr\u017eati celer.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div><p class=\"gj-stage\">Pala\u010dinke<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Napravite glatko testo<\/p><p class=\"gj-step-x\">Umutite bra\u0161no, jaja, mleko, mineralnu vodu, so i mu\u0161katni ora\u0161\u010di\u0107 dok ne nestanu grudvice. Ostavite 10 minuta; testo treba da te\u010de u tankoj, neprekinutoj traci.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ispecite tanke pala\u010dinke<\/p><p class=\"gj-step-x\">Zagrejte tiganj od 24 cm i prema\u017eite ga vrlo tankim slojem ulja. Sipajte malu kutla\u010du testa, brzo ga razlijte i pecite oko 60 sekundi, zatim okrenite i pecite jo\u0161 20\u201330 sekundi.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ohladite i isecite<\/p><p class=\"gj-step-x\">Pala\u010dinke polo\u017eite pojedina\u010dno na re\u0161etku. Kada se ohlade, slo\u017eite ih, uvijte u valjak i isecite na trake \u0161iroke 3\u20135 mm.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Bujon i serviranje<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zagrejte bujon<\/p><p class=\"gj-step-x\">Bujon zagrevajte do tihog klju\u010danja. Dodajte biber, probajte i dosolite samo kada je potrebno; povr\u0161ina treba da ostane bistra.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Sastavite supu<\/p><p class=\"gj-step-x\">U \u0161est zagrejanih tanjira rasporedite trake pala\u010dinki. Prelijte ih vrelim bujonom, pospite vla\u0161cem i poslu\u017eite odmah, pre nego \u0161to trake omek\u0161aju.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div><h3>Serviranje i uparivanje<\/h3><p>Supa se slu\u017ei kao prvo jelo, bez hleba ili te\u0161kih dodataka. Na sto mo\u017ee da se iznese dodatni vla\u0161ac. Trake se raspore\u0111uju umereno, da bujon ostane glavni deo tanjira, a ne samo sos za pala\u010dinke.<\/p><h3>\u010cuvanje i podgrevanje<\/h3><p>Pala\u010dinke i bujon \u010duvaju se odvojeno. Pala\u010dinke ostaju dobre dva dana u fri\u017eideru, izme\u0111u listova papira i u zatvorenoj posudi. Bujon se \u010duva do \u010detiri dana ili zamrzava do tri meseca. Podgreva se do punog klju\u010danja; ve\u0107 sastavljena supa nije pogodna za \u010duvanje jer trake upijaju te\u010dnost.<\/p><h3>Varijacije i zamene<\/h3><p>Pile\u0107i bujon daje lak\u0161u verziju, mada je gove\u0111i naj\u010de\u0161\u0107i austrijski izbor. Per\u0161un mo\u017ee da zameni vla\u0161ac. Ka\u0161ika sitno seckanog bilja mo\u017ee da u\u0111e i u testo. Za deblje trake nalik Fl\u00e4dle iz ju\u017ene Nema\u010dke, pala\u010dinke se seku na 8 mm, ali je ose\u0107aj u supi sna\u017eniji.<\/p><h3>Tri zapa\u017eanja iz test kuhinje<\/h3><p>Prva pala\u010dinka proverava gustinu testa; ako se te\u0161ko razliva, dodaje se ka\u0161ika vode. Tiganj se podmazuje krpom ili \u010detkicom, ne slobodnim sipanjem ulja. Trake se seku tek kada su pala\u010dinke potpuno hladne.<\/p><h3>Potrebna oprema<\/h3><p>Tiganj od 24 cm sa ravnim dnom daje tanke, ujedna\u010dene pala\u010dinke. Potrebni su jo\u0161 \u017eica za mu\u0107enje, kutla\u010da, re\u0161etka za hla\u0111enje, o\u0161tar no\u017e i \u0161erpa za bujon.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Kalorije<\/dt><dd>\u2248 280 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 25 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 18 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 11 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 820 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Klju\u010dni alergeni:<\/b> gluten, jaja i mleko; mogu\u0107i celer u bujonu. Vrednosti su okvirna procena po 1 tanjir supe, zasnovana na standardnim referentnim podacima; stvarni rezultat zavisi od brendova, upijanja masno\u0107e i veli\u010dine porcije.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Bistra supa ostaje bistra samo kada pala\u010dinke ne \u010dekaju u loncu.<\/p><p>Frittatensuppe ne tra\u017ei slo\u017eenu zavr\u0161nicu. Dovoljni su elasti\u010dna pala\u010dinka, precizan rez i vreo bujon dobrog ukusa. 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