Gaisburger Marsch soup by Frank:
Yesterday we were invited by Caro&Frank for dinner. Frank a gifted chef and an amazing character prepared the perfect (I do not rate 100% so often) Gaisburger Marsch. The broth was reduced for hours and had a very rich flavour as the base for the soup. The onions, carrots, the handmade spätzle, the brätknödel, potatoes, the Wienerle (frankfurter sausages), and the meat were a perfect symphony of tastes and textures.

This meal on the first winter day in autumn with snow was just to good to be true. Thanks Caro&Frank for this great evening.

Gaisburger Marsch comes from the Stuttgart region and has a great story:

“Gaisburger Marsch (German for “march of Gaisburg”) is a traditional Swabian beef stew, named after Gaisburg, a district of Stuttgart.

The meat, cooked in a strong beef broth, is cut into cubes and served with cooked potatoes and Spätzle. The broth is poured over the dish before topping with golden-brown onions fried in butter.

One explanation for the name Gaisburger Marsch is that the dish was so popular in the 19th century among officer candidates that they marched all the way to Gaisburg where their favorite dish was served in the restaurant called Bäckerschmide. Another version claims that locals from Gaisburg became prisoners of war and their women were only allowed to bring them one meal every day, so they created this nourishing dish and marched with it to the camp.”

(source Wikipedia)