Gaisburger Marsch

Ingredients for 5 servings:

• 500 g soup meat
• 4 marrow bones
• ½ bunch parsley
• 3 carrots
• 200 g celeriac
• ½ stalk(s) leek
• 3 onions
• 2 cloves garlic
• 3 carnations
• 2 bay leaves
• 10 peppercorns
• 300 g flour (spaetzle flour)
• 4 eggs
• 100 ml carbonated mineral water
• ½ tsp salt
• 500 g potato(s), waxy
• 3 pinches of nutmeg
• 4 saffron threads
• Clarified butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

like my grandparents liked to eat.

For the broth, halve an unpeeled onion and sear the cut sides in a 5-liter saucepan. Then add the rinsed and paper-towel-dried beef and sear it again. Deglaze with 3 liters of cold water and add the marrow bones. Add the large, chopped carrots, celery, leek, and half of the parsley. Simmer for about 2 hours with a good pinch of salt, 2 bay leaves, the peppercorns, the garlic, and the cloves, until the beef is tender. While the broth is simmering, prepare the spaetzle, potatoes, and onions separately. For the spaetzle, mix the flour with the eggs and 100 ml of sparkling water to form a batter, adding a pinch of salt. Stir briskly to incorporate air into the batter. The batter has the right consistency when it pulls in strings when placed on a wooden spoon, but doesn’t break easily. Let the dough stand for a few minutes. Using a rubber spatula, pour the spaetzle dough into the spaetzle slicer and slice evenly into boiling, salted water. When the spaetzle float to the top, scoop out the water with a slotted spoon and rinse with cold water. Set the cooked spaetzle aside in a separate pot. Peel the potatoes and cut into bite-sized pieces. Boil in salted water for about 20 minutes, until tender, then drain. Set aside. Slice 2 large onions into half rings and fry in a pan with a little clarified butter until light brown (do not let it blacken!). After 2 hours, strain the soup. Cut the meat into bite-sized pieces. Discard the soup vegetables. Then return the broth to the pot and season with salt, nutmeg, saffron, and pepper. Add the spaetzle, potatoes, meat, and onions to the cooked broth and heat everything up again. Divide among deep portion plates and serve sprinkled with freshly chopped parsley.