Foodistini Rezept Gaisburger Marsch Kartoffeln Spätzle Siedfleisch
Savoury Recipe

Gaisburger Marsch – or Spätzle in soup

And we continue with our recipe ideas for Spätzle and this time even without caramelized onions. Instead we place them in a homemade beef broth with potatoes and meat: called Gaisburger Marsch. A hearty meal in which the earthiness of the potatoes, the egg taste of the spätzle and the tasty meat work in perfect harmony together. Maybe it is more something for cold days, as it helps to warm yourself from the inside. But since I decided to start this little recipe collection in summer, I cannot be considerate of the temperatures. Because the recipe for Gaisburger Marsch just cannot be left out.

 


 

Recipe – Gaisburger Marsch

 
Amount:2 portions; time: 20 minutes preparation, 1 1/2 hours cooking time

Recipe adapted from the great book: Die Schwäbische Küche* (*Affiliate Link – was das ist? Transparency)

 

Ingredients:

  • 1 liter water
  • 350 g beef for cooking soup with bone still attached
  • 1 carrot
  • 1 onion
  • 1 handfull cellery root
  • 1 tbsp fresh parsley
  • 5 pepper corns
  • 1 tsp salt
  • 1 juniper berry
  • 1 bay leave
  • 2 portions Spätzle
  • 5 potatoes

 

Recipe – Gaisburger Marsch

 

Bring 1 liter of water in a pot with a lid to a boil. As soon as it cooks add 350 g of meat into the water.

Peel 1 carrot, cut into thirds and add to the pot. Peel 1 onion, quarter and add as well. Then also add 1 handful of celery root.

Season the soup with 1 tbsp parsley, 5 pepper corns, 1 tsp salt, 1 juniper berry and 1 bay leave. Add the lid to the pot and let the soup cook bubbling just a little for 1 1/2 hours.

Meanwhile make 2 portions Spätzle (Recipe here or have them already at hand.

Peel 5 potatoes, quarter and cut into 1 cm cubes.

After 1 hour and 30 minutes take the meat out of the pot and filter the soup from the vegetables through a sieve into another pot.

Add the potatoes to the broth and let cook for 15 minutes.

Meanwhile separate the meat from the bone and cut into small pieces (while removing excess fat from it).

Then add the Spätzle and meat pieces to the potatoes. Let boil for just a moment. Serve garnished with a bit of fresh parsley.

 
The soup will keep well for 2 days in the fridge. But I prefer adding the Spätzle only shortly before you serve it (to prevent soaked through ones).

If you don’t want to throw away the vegetables from the broth: pick out the herbs and mash the vegetables with a fork. Add 6 cooked potatoes, 1 tbsp butter, salt, pepper and a bit of nutmeg and with a handmixer turn it into tasty mashed potatoes.

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