This is Stephen Block from the German Goodies Recipe Newsletter
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German Goodies
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Nov 17, 2023  

Gaisburger Marsch  

 Putting the Legend
in this Legendery Stew

The German Stew of Legends

It seems you could write a book about all the food legends
of Germany.

Such as
Kalter Hund = Cold Dog
Himmel und Erde= Heaven and Earth
Armer Ritter = Poor Knight
Spatzle = Sparrows
Maultaschen = Feed Bag
Brezel or Pretzel =Praying Arms
Kniekuchle = Knee Cake

I have always wondered how a certain dish will stick in the lexicon
of our culinary catalog, and in our individual specials of the day.

Gaisburger Marsch means
a March to the area of Gaisburger in Stuttgart

Jump to the Recipe

Hotel Bäckerschmide in Stuttgart
This restaurant and hotel is believed to be where it was first served.

You may have never heard of this dish as it is a very local special in the
area of Stuttgart, but it has become popular in other parts of Germany as well.

Stuttgart is historic in that it was where the king of
Wurttemburg lived and it was in the heart of the old
kingdom of Swabia.

In the US we have certain culinary traditions that sprout from
cultural events, and what is localy available, such as
Tex-Mex food with the chilies and good beef, and corn.

We have Cajun, Its Spices and peppers
with great seafood from the gulf.

Southern Cuisine, New England Cuisine, Maryland Cuisine,
It goes on and on.

So what is Swabian cuisine?
So what is Swabia?

Here is a basic look at where the land of Swabia was, in the South western part of Germany,
but also parts of what is now France, Switzerland and
Eastern Europe in the Balkan areas.

The ancient Swabians were a tribe that were on the move, always at war, and very fierce. The Swabians, were one of the 5 major tribes in Ancient Germany, This is how the Romans described the Swabian warriors. They were bare chested and wore their hair in a knot on top of thier head (not pictured here) to look taller and more fierce. They were a very proud people that developed customs and traditions, dedicated to produce many new Swabians to keep up the 100,000 man army the commissioned. Many of our relatives were probably in the army.

and through the wars of the Ottomans
and other enemies they were forced out of lands, lost their farms,
and many ended up around the area of Stuttgart, Germany.
Through the struggles they developed strong resolve, along with
strong traditions and a culture they were pround of.

Learn more about the Ancient Swabians in this fun video.

Hohenzollern Castle about an hour away by car from Stuttgart.

Many of the Swabians in wars were pushed out of their homeland and into
land was stoney and not the best for raising livestock or wheat flour.

Spelt was the grain of choice to grow in this area. It is related to wheat, but it has a husk
and is ideal in cold areas because it is easier to store.

so they did not have an abundance of meat.
They instead developed many dishes from flour and eggs,
Since spelt has a high amout of gluten it was good for making
dishes like like Spaetzle and Maultaschen

long thin noodle like Spatzle ...

and small knobs ...often called Knoepfle

That we will focus on in another newsletter.
Both of them could be great standards
in your kitchen.

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Our German Cookbook

lar in 3 centuries is and is known
as a traditional food of Swabian cuisine.

Most of us with German roots have heard the term Swabia, and Swabian food,
What is Swabia?

What is this Stew?

Gaisburger Marsch is a rich beef broth and beef, that has a wonderful array of vegetables; carrots, celery root,
leeks, potatoes and Spatzle,

Why is Gaisburger Marsch
Named for a Marsch?

Stutgartt was controlled by other countries besides the Swabians,
including Napolean.

The local soldiers were sometimes kept in prisons and the wives were allowed
to bring them one bowl of food a day. This stew allowed them a full bowl of nutrition
and stick to the ribs, potatoes and spaetzle to fill their belly.

So they marched from their homes to the jail during this time with a full bowl of this
stew.

In modern times they top it wit

Gaisburger Marsch means
a March to the area of Gaisburger in Stuttgart

Hotel Bäckerschmide in Stuttgart
This restaurant and hotel is believed to be where it was first served.

It is also said that all the other soldiers from all sides loved this meal
and they would march from the barracks to this restaurant called "Backerschmide" where
they served it to the public.

So I bet if you have German heritage, there is a good chance that
you have some Swabian blood and this dish is a good way
of celebrating this stew from a "Tough People"
that learned how to make the most of their foodways,
with a tough environment and lots of adversairies.

This is what I think of when I make this dish and to celebrate it I go
the extra mile.

Sometimes a stew looks a bit discheveled when the vegetables have all broken up,
and t he broth is cloudy. It tastes better than it looks.

I wanted all yhe vegetables to be cooked and tender but still keep their shape and texture.
So I cooked them separate with the rich stock till they were perfectly tender and flavorful.

I boiled the potatos separate in stock till tender but I could make perfect slices.

Also made spatzle and caramelized onion to top it off with

I hope you have as much fun with this stew as I have, and
think of the rugged strength and survival skills out
relatives had, also the traditions that we keep today and hopefully
we can pass them off to our loved ones that come after us, and our
extended family which all of you are to me.

Go here to make Gaisburger Marsch with
step by step Pictures