Gaisburger Marsch (Hot-Pot With Beef, Spaetzle, Potatoes)
soups
----FOR THE SOUP----
500 gm beef bones (with some marrow bones; )
1/4 celeriac
1/2 leek
2 carrots
1 parsley
1 root parsley
10 peppercorns
1 laurel leaf
500 gm beef
1 tablespoon salt
2 liter water
500 gm potatoes
----FOR THE SPŽTZLE----
250 gm flour
1 pinch grated nutmeg
1 pinch pepper
1 onion
30 gm butter
1 tablespoon 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
Yield: 4 servings