Gaisburger Marsch (Gaisburger Marsch)
Overview
Gaisburger Marsch is a hearty beef soup from Stuttgart in south-west Germany. Beef shin or brisket is simmered for a long time with root vegetables to make a strong, clear broth. The meat is cut into cubes and served in the broth with boiled potatoes and spätzle, the soft egg noodles of Swabia, and the bowl is topped with onions fried golden in butter and chopped parsley. It is a filling, all-in-one meal of meat, potatoes and pasta. Carrots, celeriac and leek cooked in the broth are often added too, and many cooks serve it with a dab of mustard.
History
The soup is named after Gaisburg, a district of Stuttgart. A popular story says that officer cadets in the nineteenth century were allowed to march to a Gaisburg inn to eat this dish, which gave it the name Gaisburg march. It is a classic of Swabian cooking and is still served in traditional restaurants all over Baden-Württemberg.
Main ingredients
Beef, potatoes, spätzle, onion, carrot, beef broth. The soup is built on beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Potato soups · More soups from Germany
Recipe
Method
- 11.5 h
Simmer the beef with the vegetables and bay leaf in salted water for 1.5 hours until tender.
- 2
Remove the meat and cut it into cubes, then strain the broth.
- 320 min
Cook the potatoes in the broth for 20 minutes and cook the spätzle separately.
- 4
Add the meat and spätzle to the broth and serve topped with fried onions and parsley.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
