Nat’s German soup
Pining for the Alps? Resident Teutonic Nat shares her hearty, nutritious and everything-warming Gaisburger Marsch recipe that will make you leap tall buildings in a single bowl.
Warm, nourishing, filling. It’s perfect winter comfort food, and especially good if you’ve been ill (as Nat has) or are feeling homesick after a trip back to Europe (which Nat is).
Gaisburger Marsch (traditional Swabian stew)
Here’s some history: https://en.wikipedia.org/wiki/Gaisburger_Marsch
Recipe for “Gaisburger Marsch”
Ingredients (for 4 servings)
- 700 g beef (pref gravy or rump)
- 2 soup bones + 2 marrow bones
- 2l water
- 10 black peppercorns
- 2 bay leaves
- 2 onions, diced
- 2 carrots, diced
- 150g celery, chopped
- 1 parsley root (if you can’t find it, use the actual root from your garden parsley)
- 700g raw potatoes
- 3 carrots
- generous handful of Spätzle or cooked pasta per person (see note below)
- White pepper + salt to taste
- Chopped parsley
To make the broth, add bones and 1 tbs of salt to 2 litres of cold water and slowly bring to a boil. Remove foam. Add meat, onion, celery, diced carrot, parsley root, bay leaves and peppercorns. Simmer with closed lid for 2-3 hours (or pressure cook for 1 1/2), until the meat is tender. In the meantime, prepare the Spätzle (see recipe below) or pasta and keep warm in the oven. Peel potatoes and cut into 1.5cm cubes. Peel and slice remaining 3 carrots. Remove boiled meat from broth and cut into cubes. Strain broth and re-add beef cubes only. Add potatoes and sliced carrots and simmer until tender. Season with pepper and salt to taste. Place Spätzle/pasta in a pre-warmed serving dish and top with broth, beef, potatoes and carrot. Add chopped parsley to taste.
Spätzle: Here’s a close-enough recipe http://step-by-step-cook.co.
PS: A ‘Spätzle press’ is more commonly known as a potato press in Australia.
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