Gaisburger March

with chives

For 4 servings

500 g soup bones (beef or veal)

salt

2 carrots

some celeriac

1 leek

2 onions

500 g ox breast

250 g flour

3 eggs

500 g raw potatoes

butter

pepper

freshly grated nutmeg

2 tbsp freshly chopped chives

Preparation time: approx. 1 hour, 15 minutes
plus walking time: approx. 30 minutes
plus cooking time: approx. 1 hour

Per serving approx. 608 kcal / 2546 kJ 41 g E, 19 g F, 67 g KH

1  Put about 2 liters of water in a large saucepan for the broth. Wash the bones, add them, season with salt and bring everything to a boil. Clean, roughly chop the vegetables and add. Peel and halve 1 onion and roast the cut surfaces in a pan until golden brown. Add the roasted onion halves and the meat to the bones in the saucepan. Let the broth simmer for about 2 hours.

2  In the meantime, prepare a spaetzle dough for the spaetzle from flour, eggs, 100 ml water and a little salt. Let the dough soak for 30 minutes.

3  Scrape the spaetzle in portions into boiling salted water, cook and remove. Peel, wash and chop the potatoes. Remove the meat from the broth, cut into pieces and keep warm. Strain the broth through a close-meshed sieve and cook the potatoes in the broth until soft.

4  Peel the rest of the onion, dice it finely and brown it in the butter. When the potatoes are cooked, add the spaetzle, meat and finely chopped onion to the broth and season to taste with pepper, salt and nutmeg.