Ingredients with Measurements:
- 1 lb. beef chuck roast, cut into small cubes
- 1 lb. potatoes, peeled and diced
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 tbsp. butter
- 2 tbsp. flour
- 4 cups beef broth
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/2 tsp. caraway seeds
- 1/2 cup sour cream
- 1/4 cup chopped parsley
Special Equipment Needed:
- Grill
Step-by-Step Instructions:
1. Preheat grill to medium-high heat.
2. In a large pot, melt butter over medium heat.
3. Add beef cubes and brown on all sides.
4. Add onion, carrot, and celery and cook until vegetables are soft.
5. Sprinkle flour over the beef and vegetables and stir to combine.
6. Add beef broth, salt, pepper, paprika, and caraway seeds.
7. Bring to a boil, then reduce heat and simmer for 1 hour.
8. Add diced potatoes and continue to simmer for an additional 30 minutes.
9. Remove from heat and stir in sour cream.
10. Grill sausages until cooked through.
11. Serve Gaisburger Marsch in bowls topped with grilled sausages and chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Grill: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 30g
Protein: 32g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef sirloin or beef round.
- Caraway seeds can be substituted with fennel seeds.
Variations:
- Add chopped bacon for extra flavor.
- Use different types of sausages for variety.
Tips and Tricks:
- Make sure to brown the beef cubes well for maximum flavor.
- Stir the flour into the beef and vegetables to create a roux that will thicken the broth.
- Simmer the soup for at least an hour to allow the flavors to develop.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in bowls topped with grilled sausages and chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- German beer
- Riesling wine
Suggested Side Dishes:
- German potato salad
- Sauerkraut
Troubleshooting Advice:
- If the soup is too thick, add more beef broth to thin it out.
- If the soup is too thin, simmer for a longer period of time to allow the broth to reduce.
Food Safety Advice:
- Make sure to cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Gaisburger Marsch is a traditional German soup that originated in Stuttgart. It is named after the Gaisburg district of the city.
Flavor Profiles:
Savory, hearty, and slightly tangy from the sour cream.
Serving Suggestions:
Serve with a side of German potato salad and a cold German beer.
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Region: German