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 meat work in perfect harmony together.
Recipe – Gaisburger Marsch
Amount: 2 portions
Prep time: 20 minutes preperation, 1 1/2 hours cooking time
Recipe adapted from the great book: Die Schwäbische Küche
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, about 5 g and some for garnish
1 Tsp salt
5 pepper corns
1 juniper berry
1 bay leave
2 portions Spätzle
5 potatoes
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, 1 tsp salt, 5 pepper corns, 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.
Keeps well for about 2 days in the fridge. Add the Spätzle when you rewarm the soup (store them separate to prevent getting them soggy).