Ingredients with Measurements:
- 1 lb beef brisket, cut into small cubes
- 1 lb potatoes, peeled and diced
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 tbsp vegetable oil
- 6 cups beef broth
- 1/2 cup spaetzle noodles
- 1/4 cup chopped parsley
Special equipment needed:
- Large pot
- Skimmer or slotted spoon
- Colander
- Small pot for cooking spaetzle noodles
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes.
2. Add the chopped onion, garlic, carrots, and celery to the pot and sauté for 5 minutes until the vegetables are slightly softened.
3. Pour in the beef broth and add the bay leaf, salt, black pepper, and nutmeg. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
4. Add the diced potatoes to the pot and continue to simmer for another 30 minutes until the potatoes are tender.
5. In a separate pot, cook the spaetzle noodles according to package instructions. Drain and set aside.
6. Use a skimmer or slotted spoon to remove the bay leaf and any excess fat from the soup.
7. Serve the Gaisburger Marsch in bowls, topped with a scoop of spaetzle noodles and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or stew meat.
- Spaetzle noodles can be substituted with egg noodles or other small pasta shapes.
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Use chicken broth instead of beef broth for a lighter version.
- Add a splash of red wine to the soup for depth of flavor.
Tips and tricks:
- Use a sharp knife to cut the beef brisket into small cubes for easier cooking.
- Skim off any excess fat from the soup during cooking for a healthier dish.
- Make sure to cook the spaetzle noodles separately to avoid overcooking them in the soup.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the Gaisburger Marsch in individual bowls, topped with a scoop of spaetzle noodles and chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- German beer
- Rye bread
Suggested side dishes:
- German potato salad
- Sauerkraut
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, simmer it for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to cook the beef brisket to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Gaisburger Marsch is a traditional German soup that originated in Stuttgart in the 19th century. It was originally made with horse meat, but beef became the more common meat used in the recipe over time.
Flavor profiles:
Savory, hearty, and comforting
Serving suggestions:
Serve the Gaisburger Marsch as a main course for lunch or dinner.
Related Categories
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Region: German
Taste: Savory, Tangy, Hearty, Rich, Comforting