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Gaisburg march soup

Portionen: 4


For the soup:

  • 2 soup bones
  • 1 marrow bone 
  • 1 lb 6 oz beef or ox meat
  • 3½–4 pt water
  • 1 carrot
  • ¼ celleriac bulb
  • 1 parsley root
  • 1 small onion
  • ¼ leek stalk
  • 1 tbsp salt
  • a few peppercorns
  • 2 bay leaves
  • Spätzle (about 3 oz per person)
  • lb potatoes

To garnish:

  • fried onion rings
  • 4 tbsp finely chopped parsley


  • Chop the bones and put them in a pan with some cold water. Quickly bring them to the boil and then add the meat. Ladle off any froth and once the pan comes to the boil again, reduce the heat. The stock should simmer gently. Add the roughly chopped vegetables and the spices, and leave to cook for about 1 ½–2 hours.
  • In the meantime, prepare the Spätzle and keep it warm. Peel the potatoes and cut them into large “wedges” (so called „Schnitz“). Pour the meat stock through a sieve and cook the potato wedges in it for 10–15 minutes. Keep the meat warm. 
  • To serve, cut it into small cubes and place a spoon each of Spätzle, potatoes and meat cubes in a pre-warmed soup terrine until all of the ingredients are in the terrine. Pour in the meat stock. Serve with golden brown onion rings and chopped parsley.
  • To save time, you can cook the potato wedges separately just as you would for boiled salted potatoes, but take care not to overcook them!