Gaisburger Marsch
Towards Oktoberfest. Gaisburger Marsch is a fine German stew with meat and specla. Gaisburger is in fact a part of Stuttgart where barracks were located in ancient times, soldiers were not allowed out of the barracks, so women remembered how to deliver them a fine, nutritious dish in a pot. Enjoy Oktoberfest and the first days of autumn with this specialty.
Preparation steps
- Put the washed meat in the pot. Peel a large onion, cut it in half. In a dry pan, place the onion on the cut sio, let it catch a fine dark color almost to burn a little. Put the vegetables for soup and meat in the pot, let it cook, remove the foam that collects on top so that the soup stays clear. Cook for about an hour and a half until the meat is cooked. When cooked, strain the soup. Clean the meat from the bones and cut into cubes. Return to the strained soup.
- Wash and cut the potatoes into cubes, make sure that all sizes are pieces of meat, do the same with celery and carrots. Put everything in a pot with soup. Let it boil for 15 minutes.
- After 15 minutes add the specle. You can buy them ready-made, and you can make 1 egg from 100g of sharp flour, a little salt and 100ml of water. You can look here. Add nutmeg and chives to the soup. Let everything cook for another 15 minutes. Add salt and steam as desired.
- Fry sliced onion in thin oil in a little oil. Leave it on baking paper to drain.
- Serve the stew sprinkled with parsley and onion according to an old recipe and with a little melted butter, I don't need it, but if you like, try it. If you want, you can take the marrow out of the bone and mix it into the soup.
