Title: Gaisburger Marsch (Hot-Pot with Beef, Spaetzle, Potatoes)
Categories: German Soup
Yield: 4 Servings

FOR THE SOUP
500	g	Beef bones (with some marrow bones)
1/4		Celeriac
1/2		Leek
2		Carrots
		Parsley
		Root parsley
10		Peppercorns
1		Laurel leaf
500	g	Beef
1	tb	Salt
2	l	Water
500	g	Potatoes
FOR THE SPŽTZLE
250	g	Flour
1	pn	Grated nutmeg
1	pn	Pepper
1		Onion
30	g	Butter
1	tb	Chives, finely cut

Gaisburg is part of the German town Stuttgart, were in the time before the First World War officer cadets were privileged to eat in a restaurant. At lunch time they marched from their barracks in Gaisburg to the restaurant "B„ckaschmiede" to have a hot, nurishing and cheap meal. The most famous hot-pot of the restaurant "B„ckaschmiede" was the following dish, which, later on, became the name "Gaisburger Marsch" because of the for food marching cadets. Bring slowly to a boil: Water with bones, cleaned vegetables, spices, meat and salt. Reduce heat, skim, boil for 2 hours, pour off soup. Cube the meat and keep warm.

Throw the bones away or use them for a second soup next day.

Peel, wash and cut the potatoes, boil them in the meat broth until soft, about 20 minutes.

Prepare the "Sp„tzle": (It takes some time) Beat flour, eggs, salt and eventually some lukewarm water to a tough dough. The dough is just right if it tears when you pull up the wooden stirring-ladle. Put only a little quantity of the dough on a wet wooden (or plastic) chopping-board and scrape thin dough-stripes into a pot with fast-boiling salted water. Do not boil too many Sp„tzle at once!!! The Sp„tzle are cooked when they swim on the surface. Take them out with a skimming ladle, drain them on a sieve, keep warm in a warmed bowl. Continue until all Sp„tzle are cooked.

Add all Sp„tzle at once together with the warm meat cubes to the soup. Add grated nutmeg and pepper to taste.

Serve the soup in a soup-tureen with both, the the roasted onion rings and the finely cut chives, on top of the soup. Posted by Anne Caldas in April 1997

From: Anne Caldas Date: 26 Apr 97 National Cooking Echo Ä

previous

next