Gaisburger March

Prepare the broth

1. Put on a large pot of salted water, wash the soup bones thoroughly and put them in the cold water. Then cover an onion with the bay leaf, lard it with the clove and let it cook.

1. Put the soup meat in the boiling salted water (my tip, because then the meat stays nice and juicy and does not leach out as if you put it in cold water), then reduce the heat, add 2-3 stalks of parsley and slowly soften in 2 hours Cook.

1. Clean the carrots, parsley root, celery tuber and leek, roughly cut and after about 1 hour add to the broth for the rest of the time (served with the stew).

Prepare the bouillon potatoes

1. So that the broth does not become cloudy, I prepare the bouillon potato cubes separately. To do this, peel and wash the potatoes and cut them into cubes

1. Skim off some meat stock in a small saucepan, add salt and cook the potato cubes in it for about 10 minutes. Set aside until the stew is served.

Hand-scraped spaetzle

1. Beat the eggs, season them with plenty of salt, mix with the flour (double-handle spelled flour is best), rub in a lot of nutmeg and then beat vigorously to form a smooth dough. The dough is ready when it starts to bubble.

1. Bring a large pot of salted water to the boil, then place the spaetzle dough on a scraping board and scrape thin strips of dough into the boiling water with a spaetzle scraper (alternatively, you can also use the back of a large kitchen knife or an ordinary dough scraper).

1. The spaetzle are ready when they are once boiled and swim on top (goes very quickly).

1. A little tip to prevent the water from boiling over: I always have a mug of cold water next to the stove and, if necessary, pour in a small sip to reduce the heat a little.

1. Lift out the spaetzle with a slotted spoon and keep warm in the stew until ready to use

Sliced ​​onions

1. 1 or 2 onions, peel, halve and cut into thin strips

1. Heat the fat in a pan

1. My trick to make the onions nice and crispy: Dust with a little flour before they go into the pan (put the onion strips and the flour in a freezer bag and knead the whole thing so that the flour sticks to the onions!) , then gently brown and only then add a little salt. Set aside until the onions are ready to serve

Serve the stew

1. Remove the meat and diced vegetables from the broth

1. Strain the broth, season to taste and, if necessary, add seasoning

1. Cut the meat into bite-sized pieces

1. Add the meat cubes, potato cubes, vegetable cubes and spaetzle to the clear broth and heat together

1. Scoop the stew into deep plates, place the peeled onions on top and decorate with a few chives

1. Serve and enjoy!