Schlagwort: potatoes

Recette Allemande · Recette en Anglais

Gaisburger Marsch (EN)

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Gaisburger Marsch is a traditional Swabian stew made from hearty beef broth with boiled beef or soup meat, spaetzle and potatoes. Topped with roasted onions, it combines hearty flavor with simple preparation. The name is derived from an anecdote from Gaisburg near Stuttgart, according to which hungry soldiers marched to a certain restaurant to eat this dish.

Gaisburger Marsch

Ingredients (5 people) :

  • 1 kg beef slices
  • 3 marrow bones
  • 1 small bunch of parsley
  • 3 carrots
  • 1 small piece of celeriac
  • 1 leek
  • 2 large onions
  • 200 ml mineral water
  • 500 g flour
  • 5 large eggs
  • Per 100 g / 100 ml : 187 kcal

Preparation :

Total time required : 45 minutes

Here is the recipe in the same style, replaced by the recipe for Gaisburger Marsch from the Chef link:

Rinse the beef leg slices and marrow bones under cold water.

Peel the onions, carrots and celeriac. Cut the carrots into slices and the celeriac into cubes. Finely dice one onion and leave the other whole.

Heat a large pan with a little oil and fry the diced onion until translucent.

Add the slices of beef leg and marrow bones to the pan, fill with water and bring to the boil. Skim off the resulting foam with a ladle.

Now add the whole onions, carrots, celery, peppercorns and a pinch of salt. Leave the

Recette Allemande · Recette en Anglais

Schwäbischer Kartoffelsalat (EN)

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Swabian potato salad is a traditional dish from southern Germany, known for its simple yet flavorful preparation. The potatoes are boiled with their skins on, then peeled while still warm and sliced. They are then mixed with finely chopped onions and a warm broth made from vegetable or meat stock, mustard, vinegar, oil, and spices such as salt, pepper, and a pinch of nutmeg. Unlike other potato salads, this version does not contain mayonnaise, giving it a light and tangy flavor. The salad is left to sit for a while so the potatoes can absorb the flavors. It is often served as a side dish with meat, sausages, or as part of a traditional German meal.

Ingredients (for 4 people):

  • 500 g firm potatoes
  • 2 medium onions, chopped
  • 1 tablespoon mustard
  • 125 ml hot broth (the salad should not be swimming in it!)
  • 1 pinch of nutmeg
  • Salt and pepper
  • White wine vinegar
  • Oil

Preparation:

Total time: 50 minutes

Boil the potatoes with their skins in a sufficient amount of water until they are tender. Drain, let them steam off briefly, then peel while still warm and cut into thin slices.

Finely chop the onions and place them in a bowl.

Pour the hot broth over the onions to soften them slightly. Stir in mustard, a pinch of nutmeg, salt, pepper, and a splash of white wine vinegar.

Add the sliced potatoes to the bowl and pour the warm broth mixture over them. Gently mix to avoid breaking the potatoes.

Add some oil and mix again.

Let the salad sit for at least 30 minutes so the flavors can fully develop.

Utensils:

  • Pot – for boiling the potatoes
  • Strainer – for draining the potatoes
  • Cutting board – for slicing the potatoes and chopping the onions
  • Knife – for peeling and cutting the potatoes, as well as chopping the onions
  • Bowl – for mixing the salad
  • Spoon or fork – for stirring the broth and mixing the salad
  • Measuring cup – for measuring the broth and vinegar
  • Tablespoon – for measuring mustard and oil
  • Teaspoon or pinch measure – for salt, pepper, and nutmeg
  • Kitchen towel or oven mitts – for handling the hot potatoes