Gaisburger Marsch

Gaisburger Marsch

Gaisburger Marsch

Extremely nutritious and filling

Helpful hint:

If you don’t already have one, you should order the Spätzlewunder (Muxel’s Magic Spätzle Board) a week before making homemade Spätzle.

 Professional Advice: 
If you prefer it even heartier you can add finely cut, roasted bacon and fried onions at the end.

  • Preparation time: 60 mins

  • Difficulty level: advanced

  • Spiciness: not hot

  Costs: minimal

  • Energy value: ca. 450 kcal per portion .

Preparing Gaisburger Marsch:

Gaisburger Marsch, die nahrhafteste aller Schwäbischen Spezialitäten
Gaisburger Marsch is the most nutritious of all Swabian specialities. Add the soup vegetables, carrots, meat and, if you like, marrowbone to 2 litres (4 pints) of water to make a beef broth. Bring to the boil, then reduce the heat and simmer for at least two hours. The longer, the better. Put the stock cubes in at the end.
Peel and slice the potatoes and cook in salt water for 20 minutes or preferably place the Magic Spätzle Board with the potatoes on top of the simmering broth and cook the potatoes in the steam.
Prepare the Spätzle according to the basic recipe, i.e. mix flour, eggs, salt and liquid into a viscous dough and scrape into gently boiling water through the Magic Spätzle Board, skimming them off as soon as they float on top. Keep warm.
Slice the onion into rings and fry in butter until golden brown. Pour the broth through a sieve. Remove the meat from the bone and dice into roughly 1 cm (1/2 inch) cubes. Do the same with the carrots and celery. Then divide the meat, vegetables, Spätzle and potatoes into individual soup bowls, fill up with the broth and top with fried onions. Or serve everything in one large pot in the classical Swabian style. In the old days the entire family would eat together out of this pot.

Besides Spätzle with lentils, Gaisburger Marsch is really the most Swabian of all Swabian specialities.