Beef Spätzle Soup ('Gaisburger Marsch')
Beef Spätzle Soup ('Gaisburger Marsch')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the broth:
- 1 large yellow onion, halved
- 1 bay leaf
- 1 clove
- 20 ounces (570 g) boiling beef (preferably on the bone, I prefer short ribs or beef shank)
- 3 marrow bones, about 10 ounces (285 g)
- 1 garlic clove, crushed
- 3 sprigs thyme
- 1 sprig rosemary
- 5 sprigs curly parsley
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 6 cups water
- For the soup:
- 2 cups carrots, peeled and cut into bite-sized pieces
- 2 cups celery root (celeriac), peeled and cut into bite-sized pieces
- 2 cups waxy potatoes, peeled and cut into bite-sized pieces
- white wine vinegar, to taste
- freshly grated nutmeg, to taste
- salt, to taste
- For the fried onions:
- 2 medium-sized yellow onions, peeled and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup clarified butter or canola oil
- salt, to taste
- For serving
- 2 servings spaetzle
- a handful of curly parsley leaves
Instructions
- 1
Prepare the broth:
- 2
Stud one onion half with the bay leaf and clove.
- 3
In a pressure cooker or large pot, add the onion halves, beef, bones, garlic, herbs, pepper, sugar, and salt. Add about 6 cups of water so that the broth ingredients are fully submerged. If using a pressure cooker, cook the broth on the high-pressure setting for 30 minutes and let the pressure release naturally afterward. If using a regular stockpot, simmer the broth on the lowest possible heat for 2 hours or until the beef is fall-off-the-bone tender. During simmering, skim any impurities that might rise to the top. Once the broth is ready, take out the beef and strain the broth through a fine-mesh sieve or cheesecloth.
- 4
Cook the vegetables:
- 5
Add the carrots, celeriac, and potatoes to the strained broth and simmer them over low heat for about 15 minutes or until tender to your liking. In the meantime, cut the beef into bite-sized pieces once it is cool enough to handle. Add the beef back into the pot. Season the broth with vinegar, nutmeg, and salt to taste.
- 6
Prepare the fried onions:
- 7
Dust the onion slices with the flour and mix well. Heat the clarified butter or canola oil in a large saute pan to around 320 °F (160 °C) and add in your onion slices (work in batches and don't overcrowd your pan!). Let the onions turn lightly golden brown, about 3-4 minutes. Don't fry them so they become too dark or else they will turn bitter instead of sweet. Drain the fried onions on a paper towel and season them lightly with salt.
- 8
Assemble and serve the soup:
- 9
Assemble your soup bowls by placing a handful of spaetzle on the bottom of each bowl. Pour the hot soup over the spaetzle. Garnish with the fried onions as well as some roughly chopped curly parsley leaves.