Gaisburger Marsch

Serves maybe 4

These two similar recipes can be combined or consolidated into one, selecting the things you like or have available. Make it ahead of time, adding the noodles at the last minute. You may find Spaetzle in the supermarket , or use a doughy egg noodle, or simply shells or penne.

Version I

1-1/2 lb. 800g soup bones

1 lb./400g beef chuck, cubed

2 ½ qt./2,5l water

1 lb/500g potatoes, peeled and cubed

8 oz/250g cooked Spätzle or noodles

4 oz/100g mild bacon

1 large onion

Soup greens

Nutmeg, salt, pepper, Streuwürze

Use the bones, beef, soup greens and water to make about 2 qt/2 l of strong meat soup.
Remove the beef and set aside.
Cook the potatoes in the soup until almost soft. Remove from heat.
Meanwhile, cut the beef into cubes. Peel the onion, cut in half and slice. Fry the bacon lightly with the onion until yellow. Add all these ingredients to the soup and season with the spices to taste.

Version II

1 leek

1 carrot

1 piece celery root

1 bunch parsley

500g potatoes, peeled and cubed

300g soup bones, more or less

400g soup beef in one piece

Salt, pepper, nutmeg

2 onions, chopped

30g butter

250g cooked Spätzle or noodles

Wash and peel the vegetables. Cut the leek in rings, potatoes, carrot and celery root in cubes.
Place the soup bones, leek, carrot and celery in 1,5l cold water and bring to a boil. Add the meat and salt to taste. Simmer for 1 hour. Add the potatoes and simmer for another 20 minutes.
Remove the bones and the meat and cut the meat into cubes.
Return to the soup with the parsley and add prepared Spätzle.
Season with salt pepper and nutmeg to taste.

Fry the onion in the butter until golden, then spread over the soup, either in a tureen or in individual bowls.

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