Eintopf "Geisburg March"

Category: First meal
Kitchen: german
Eintopf Geisburg March

Ingredients

Beef 800gr
Potatoes 4 things
Carrot 1 PC
Celery 1/4
Parsley root 1/4
Vegetable mixture (peas, carrots, cauliflower) 100gr
A tomato 1
Onion 1
Leek 1
Spetzle (dumplings)
Flour 150gr
Eggs 1
Mineral water
Salt 1 / 4h l

Cooking method

  • The most typical German dish is Eintopf.
  • Eintopf, it. Eintopf - thick soup - a dish that replaces the first and second courses. In one pot, the translation very accurately reflects the essence of this dish.
  • It is satisfying, tasty, well, and a little troublesome. Put everything in one pot, and a wonderful dinner is out.
  • Eintopfs are cooked in meat or vegetable broth with the addition of vegetables, legumes, cereals.
  • My favorite Eintopf or Soup is the Geisburg March.
  • I have already exhibited the recipe for this soup in a pressure cooker, but today I made it according to an authentic recipe, that is, on the stove, and homemade spetzle, that is, as close as possible to the recipe.
  • This soup is based on meat, potatoes and spetzle.
  • The soup has a very interesting history.
  • There are two versions of the origin.
  • First.
  • The inn "Bäckerschmide" (translated as "Forge of bakers") enjoyed great success among the non-commissioned officers. It served rich eintopf with vegetables, meat and spetzels. It was hot, filling, and inexpensive. Usually, soldiers were taken to the inn on their way back through the suburb of Geisburg from shooting exercises in Stuttgart.
  • The popularity among the non-commissioned officers was explained by a simple reason - the leading platoon received their portion for free. The innkeeper, who served as a cook in the army when he was a cook, bought a house and a vineyard for the soldiers' money.
  • Second version. More compassionate.
  • About how the Swabian soldiers were captured by the enemy and placed outside Stuttgart. And their wives were allowed to bring them food once a day. So the soldier's wives came up with such a nourishing eintopf - with vegetables, spetzle and meat. They marched with pots every day to their husbands through Geisburg. Hence the name.
  • Preparation
  • We take a piece of beef, fill it with water and set to cook the broth. Cook until the meat is tender. It took me about 3 hours on low heat. But it depends on the meat, you can cook less. Yes, when cooking broth, I always put a small onion in the husk and a small carrot, then throw it away.
  • Remove the meat, cut into small pieces and return to the saucepan.
  • Salt and pepper the broth. And we begin to put vegetables, finely chopped onions, carrots, leeks, celery, parsley, tomato, vegetable mixture into it.
  • While all this is being cooked, prepare the shpetzle.
  • Pour flour, salt into a bowl, put an egg or two, stir and top up with carbonated mineral water. The dough should be like a pancake.
  • When the potatoes are cooked, rub the spetzle through a special grater.
  • I didn't find my grater, it hid somewhere. And I took advice from the forum, rubbed it through a multicooker steamer.
  • A couple of minutes, that's it, the iintopf is ready.
  • I also mashed a few pieces of meat, it is advised to thicken the soup, so the bylion is not transparent.
  • Eintopf Geisburg March
  • Bon Appetit!!
  • I advise it is delicious.

Note


kirch
Lerelehow you put out the recipe for soup with spetzle in time. Today my grater came and tomorrow I decided to cook soup with spetzle, for the first time. I'll cook in Shteba, and you have a recipe in it too. Can you imagine what a coincidence. I have a question. Is mineral water required? If I take a regular one, will there be a difference in taste and consistency?
Lerele
kirch, but I do not know, I think you can. Spetzle is made on eggs alone, without water at all.
Or we used to make dumplings without any mineral water, and it worked. And Spetzle is the same dumplings, only in profile, as they say.
And this soup is really really well, very tasty, and the three main ingredients are almost always at home.
kirch
Thank you. I realized that it's better with mineral water
Lerele
She hisses so cool when kneading
And why mineral water, maybe our mistresses know, but I follow the recipe so stupidly
Natalishka
Lerele, How is it? The dough is like pancakes, but you rub it through a grater? I read it in another topic. Thank you. I will definitely cook it.
Trishka
Thanks for the delicious and informative recipe! ...
I'll try to cook it.
And show me what kind of grater it is through which you need to pass the dough, maybe I have such a thread?
Lerele
Trishka, the grater can be seen in my first recipe, there is a picture under the spoiler, the link at the bottom of the recipe.
Trishka
Elena Tim
Gyyy, Lerelka, thanks to you, I also galloped up and dug out my own grab for the spezle!
And then I sat thinking what kind of soup to cook, and here you are, just in time! Thank you!
I went to cook, then unsubscribe!
Lerele
Elena Tim, I really like this soup, I already exhibited it in Stebe, but I really wanted to repeat it. Because it seemed to me that he passed little notice, and the recipe is decent, easy to cook and always tasty, always different taste, how many and what vegetables you put, but very tasty.
This is both the first and the second together, in winter it is very good, it warms like that.
Elena Tim
Quote: Lerele
in winter it is very good, it warms so much.
And you have already warmed me!
How I love soups with dumplings, mmm! Mom cooks them very tasty. And I, until I bought a special teatrochka, very rarely did it myself. Well, it's just not bearable to poke around with a spoon!
And now - a nice thing! Two minutes and your favorite dumplings are ready!
Lerelka, thank you for reminding me of such a yummy!
Accept the report, and I'll go drag you with such gratitude!
Eintopf Geisburg March
Lerele
Elena Tim, Wow!!!! Super!!!!! More beautiful than mine a hundred times !!!!!
I am silent about the taste, I know that it is delicious delicious.

Elena Tim
Thank you! Yes, he's just red ...
Lerele
Elena Tim, the next time I will also make a red one, and I'll drink more vegetables
Elena Tim
kirch
Both I and I cooked today. At Shteba. The broth of their lamb. Vkuuusno. I tried the Tupervarovskaya grater I received yesterday. My spetzle turned out not long, but short, as if round
MariS
Very appetizing soup! I also want to try this ... You look and I will love the shpetsle-dumplings.
Lerele, Thank you.
Lerele
And I didn’t like dumplings for a long time, but I moved to Germany, began to try spetzle, now I eat it in soup, it’s very tasty for me.
Lerele
kirch, great that I liked it.
Gaby
What a delicious soup, subscribe to the topic.
Larelei, I wish you good luck in the competition with both dumplings and soup.
Lerele
Thank you!!!!
The main thing is participation, and God himself told me, this is our everyday food, you don't need to invent anything

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