Ingredients with Measurements:
- 1 lb. beef brisket, cut into small cubes
- 1 lb. potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 2 tbsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. black pepper
- 1 tsp. salt
- 4 cups beef broth
- 1 cup sour cream
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the beef brisket and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the paprika, cayenne pepper, black pepper, and salt and stir to combine.
5. Add the potatoes and beef broth and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes, or until the potatoes are tender.
7. Remove from heat and stir in the sour cream.
8. Ladle into serving bowls and sprinkle with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the beef brisket, low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck or stew meat.
- Potatoes can be substituted with turnips or parsnips.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add chopped carrots and celery for extra vegetables.
- Use smoked paprika for a smoky flavor.
- Add a dollop of horseradish for extra heat.
Tips and tricks:
- Make sure to brown the beef brisket well for maximum flavor.
- Stir the soup occasionally to prevent sticking.
- Adjust the spice level to your liking by adding more or less cayenne pepper.
Storage instructions:
Leftovers can be stored 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 a rustic bowl with a slice of crusty bread on the side.
Garnishes:
Sprinkle with additional chopped parsley or chives.
Pairings:
Pair with a crisp green salad and a glass of red wine.
Suggested side dishes:
Crusty bread, roasted vegetables, or a side salad.
Troubleshooting advice:
If the soup is too thick, add more beef broth to thin it out. If it's too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to cook the beef brisket to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Gaisburger Marsch is a traditional German soup that originated in Stuttgart in the 19th century. It was originally made with beef, potatoes, and onions, and was served to the workers at the Gaisburg brewery.
Flavor profiles:
This soup is spicy, savory, and creamy.
Serving suggestions:
Serve hot and enjoy as a main course or as a hearty appetizer.
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Region: German