Gaisburger Marsch

Just like Grandma used to make it: hearty broth, tender meat, and spaetzle for the ultimate comfort food.

Left: Steel cooking pot with vegetable broth, carrots, potatoes and leeks. Right: Red casserole with finished beef stew garnished with parsley.

Gaisburger Marsch

Difficulty level: medium | Cooking time: 1,5 h

Ingredients for 4-6 people

1,5 kg	beef bones
500 g	beef for soup
¼	celery root
1	leek
1	large onion
½	bunch of parsley
1	sprig of thyme
	a pinch of nutmeg
1	bay leaf
5	black peppercorns
400 g	potatoes
	Spätzle

Hands holding fresh green broccoli and orange bell pepper in a stainless steel bowl with vegetable broth and leek pieces

Swabian Comfort Food.

Hearty broth, tender meat, and plenty of heart in one pot. Just the right dish for cold days or whenever you’re craving honest, home-style cooking. And let’s be honest: everything is better with spaetzle.

Stainless steel pot with boiling vegetable broth containing carrots, leeks, potatoes and yellow bell peppers.

Preparation

Place the beef bones and soup meat in a large pot of boiling water and bring to a vigorous boil once. Then drain the water and rinse the bones and meat thoroughly under running water.
Return the bones and meat to the pot and cover completely with cold water. Season lightly with salt and slowly bring to a boil. As soon as the broth starts boiling, reduce the heat and let it simmer gently. Regularly skim off the foam that forms with a ladle to keep the broth clear.
Meanwhile, prepare the vegetables: clean the carrots, celery, and leek and cut them into large pieces. Peel and halve the onion. Roughly prepare the parsley and thyme.
Add the prepared vegetables, parsley, thyme, nutmeg, peppercorns, and bay leaf to the pot and let the broth simmer gently for about 1 hour.
Meanwhile, peel the potatoes, cut them into bite-sized pieces, and cook them in salted water in a separate pot until tender.
Pour the finished broth through a sieve into a clean pot or bowl. Cut the meat and vegetables into small pieces as desired.
To serve, reheat the broth and arrange it with the potatoes and spaetzle. Add the chopped meat and vegetables as a topping.