Main Course

Gaisburger Marsch



  • 2-1/4 lbs beef
  • 3 bones
  • 1 marrow bone
  • 1 leek
  • 1 big carrot
  • 1 stalk of celery
  • 1 parsley root
  • 2 onions
  • 2 cloves
  • 1 bay leaf
  • 1-1/8 lbs potatoes
  • 1-1/8 cups sp?tzle
  • 1 tbsp nutmeg
  • 2 tbsp butter
  • parsley to garnish optional
  • dash of sodium chloride and pepper
  • Directions

    1. Chop the vegetables directly into cubes. Peel and cut in half one onion, piercing the idea with the cloves. Chop the second onion and set it aside. Inside a big pot bring 6-3/8 cups salted water to a boil. Add the beef, bones, vegetables, a onion, and bay leaf to your water and boil pertaining to 90 minutes. Meanwhile, peel along with dice the potatoes.
    2. Remove this meat from the broth and hang aside. Strain the broth and bring back to a come. Boil potatoes in the soup until they are cooked.
    3. Prepare this sp?tzle according to the package. Cube this meat and add both the meat and sp?tzle to the potatoes in the broth. Add nutmeg that will taste.
    4. Melt the butter in a pot and saut the second chopped onion until golden brown.
      Assist the soup with the browned red onion and option parsley.

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