Gaisburger Marsch

Rainer Klutsch’s Gaisburger Marsch brings its own beef broth, Spätzle, potatoes and vegetables together in a soup terrine, with browned onions and chives on top. SWR explicitly presents the stew in Swabian food context.

The beef soup meat enters a pot with about two litres of lightly salted water, comes to the boil and simmers gently for about an hour, with repeated skimming. Wheat flour, three whole eggs and a pinch of salt are beaten with a cooking spoon in a bowl into a smooth Spätzle batter; extra water may loosen it. A cloth covers the bowl for a thirty-minute rest. One onion is halved with its skin and roasted dark on its cut surfaces in a pan without fat.

The carrots and celery are cleaned, peeled and cut into cubes about a centimetre wide. They join the meat pot with the roasted onion halves, generic peppercorns and supplied freshly grated nutmeg, then simmer for about thirty minutes. Separate salted water boils in a large pot. The board is dipped into that water; about two tablespoons of batter spread on it and are flattened and scraped into the water with a supplied moistened scraper. A sieve spoon lifts the floating Spätzle into a bowl of supplied cold water before they are strained; the same route uses the remaining batter.

The potatoes are peeled, diced and boiled separately in salted water. The leek is washed, cleaned and cut into rings. The remaining onion is peeled and cut into fine strips; the clarified butter heats in a pan and browns those strips. The meat and vegetable cubes are lifted from their broth, which is strained and, in this selected route, reduced uncovered to about one litre. Leek rings simmer in it for five minutes, and salt and supplied milled generic pepper season it.

The chives are rinsed, shaken dry and finely cut, and the cooked meat is cut into cubes about a centimetre wide. Spätzle, vegetable cubes, potatoes and meat enter the soup terrine; the same hot meat broth fills it, and the browned onions and chives garnish the stew.