This is what the finished Kaiserschmarrn looks like
© SalzburgerLand Tourismus, Michael Größinger, This is what the finished Kaiserschmarrn looks like

Meisi’s Journey – Semmelkren Soup and Kaiserschmarrn

Recipe courtesy of Herzerlalm in Flachau

On Meisi’s journey through Salzburgerland, Alexandra Meissnitzer visited skiing legend Hermann Maier in his hometown Flachau.

In Flachau they both enjoyed a fabulous day skiing on perfectly prepared slopes. For their ensuing pit stop, they chose the stylish Herzerlalm, located at the valley station of the Achterjet: Britta Goldner’s restaurant not only impresses with a contemporary atmosphere but also with delicious home-made dishes. Chef Stephan Wieland favors local ingredients – his „Flachauer Semmelkrensuppe“ and a heavenly Kaiserschmarrn were the culmination of a perfect day on the slopes.

Semmelkren Soup from Flachau à la Stephan Wieland

Ingredients (for 4 people):

  • 2 onions
  • 2 – 3 tbsp. butter
  • 2 yesterday’s bread roll
  • 1,3 l beef broth
  • 100 ml whipped cream
  • 300 ml milk
  • 2 – 3 tbsp. sour cream
  • 1¼ grated horseradish
  • ½ bunch of chives

Additions to the soup (at discretion):

  • boiled beef
  • croutons
  • grated horseradish
  • chives


  • Finely chop the onions.
  • Heat the butter in a saucepan, add the onions, sweat the onions and cook until golden brown.
  • Cut the bread roll into even sized cubes, add them to the pan and fry them with the onions.
  • Add beef broth, whipped cream and milk, let simmer for 20 minutes.
  • When the time has passed, mix in the sour cream and freshly grated horseradish. Mix well. Season with salt and pepper.
  • When serving, put the boiled beef into the soup bowl, pour in the soup. Garnish with chives, croutons and the remaining horseradish.
The semmelkren soup from the Herzerlalm

© SalzburgerLand Tourismus, Michael Größinger, The semmelkren soup from the Herzerlalm


Ingredients (for 4 people):

  • 210 g flour
  • 0,5 l milk
  • 75 g sugar
  • One pinch of salt
  • 6 organic eggs
  • lemon zest (half a lemon)
  • a dash of rum (at discretion)
  • butter (to butter the dishes)


  • Preheat the oven to 180°C
  • Whisk the milk, sugar and a pinch of salt, gradually add the eggs to make a smooth batter. Flavour at discretion with lemon zest and rum.
  • In a skillet heat 1 – 2 tbsp. butter over medium heat, pour the batter into the pan and cook every side for 2 minutes.
  • Put the pan into the oven and bake for 12 minutes.
  • Using two forks, tear the Kaiserschmarrn into bite-size pieces, add melted butter and sugar.
  • Dust with icing sugar.
That's how it's done
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