Gaisburger Marsch
(Soup of Beef, Spaetzle and Potatoes) Recipe

Origin: Germany      Period: Traditional

Ingredients:

For the Stock:
500g beef bones (including some marrow bones)
1/4 celeriac, coarsely chopped
1/2 leek, chopped
2 carrots, coarsely chopped
1 bunch parsley
10 peppercorns
1 bay leaf
500g beef
1 tbsp salt
2l water

500g potatoes, peeled and chopped
For the Spaetzle (German Noodles):
250g flour
2 eggs

pinch of freshly-grated nutmeg
pinch of freshly-ground pepper
1 onion, sliced into rings
30g butter
1 tbsp chives, finely snipped

Gaisburger Marsch
(Soup of Beef, Spaetzle and Potatoes) Preparation:

Method:

Combine the water, bones, vegetables, spices, herbs, meat and salt in a large stock pan. Slowly bring to a boil then reduce to a simmer. Skim any fat from the surface then return to a low rolling boil and cook for 2 hours. Pass through a strainer (reserve the liquid) then remove the meat and cube.

Return the meat stock to a pan, bring to a boil, then add the potoatoes and cook until soft (about 20 minutes) then take off the heat and set aside.

Prepare the noodles by beating together the flour, eggs and salt. Add just enough lukewarm water to form a firm dough. Traditionally this beating is done with a wooden spoon and the dough is judged ready when it tears when you pull the spoon up and out of the dough. Transfer a small amount of the dough onto a wet wooden (or plastic) chopping-board. Bring a pan of salted water to a rapid boil then scrape thin stripes of the dough into a pot. Do not boil too many Spaetzle at once. The Spaetzle are cooked when they rise on the surface of the liquid. Take them out at this point with a skimming ladle then drain in a sieve and keep warm in a warmed bowl. Continue this process until all dough is cooked.

Once ready add all the Septzle to the potato and stock mix, along with the chopped meat. Bring to a simmer then season to taste with the grated nutmeg and black pepper. Meanwhile, melt the butter in a pan and use to fry the onion rings until nicely borwned.

Serve the soup in a tureen topped with the onions rings and the chives.

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