Pietras Potato Wedge & Spaetzla
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large onion (s)
- 1 tablespoon butter, (or fat for stewing)
- ml 1,400 meat or vegetable stock
- 800 g potato (s), (mainly waxy)
- 600 g carrot (s)
- 1 piece (s) celery, with greens
- 1 leek
- possibly lemongrass and slices ginger
- 500 g sausae, Swabian ham sausae (or: Schinkenspicker), cut
- 1 kg spaetzle, (homemade or good ones from the cooling shelf)
- Kaffir lemon leaves
- salt
Print Recipe
Pin Recipe Instructions
- Sweat finely diced onions vigorously in a trick of butter in a large saucepan (approx. 4 liters) - peel them. Remove and set aside.
- In the meantime, clean and peel the potatoes and vegetables. Roughly dice the potatoes and carrots, dice the celery smaller, and set aside finely chopped celery greens. (Little)
- Pour on the onion fat with the broth, add the potatoes, celery and carrots. At the same time add the seasoning ingredients lemongrass and ginger slices: The easiest way is to skewer the lemon leaves and ginger slices on the lemongrass - then they can be removed easily.
- Simmer until the potatoes are almost soft and the carrots are firm to the bite (approx. 20 minutes, depending on the size of the cubes). Towards the end of the cooking time, let the leek simmer in fine rings for another 2-3 minutes.
- In the meantime, cut the Swabian ham sausage - bought already sliced - into rectangles (almost 1 cm edge length) and arrange them separately on a plate. If available, the soup meat can also be served separately on a platter, finely diced.
- In addition, prepare spaetzle (from approx. 600g flour, 6 eggs, a pinch of salt, a little water as required) or heat good ones from the cooling shelf.
- Usually this Swabian traditional stew Gaisburger Marsch is served mixed in a large terrine. I put the boiling hot spaetzla, as well as (cold) the sausage / meat platter and the plate with the onions and herbs separately on the table, plus the terrine with the boiling vegetable - broth - soup (the seasoning ingredients are taken out and it is with Salt to taste).
- This has 4 advantages:
- Everyone can help themselves to their taste.
- Vegetarians can also enjoy a delicious meal.
- The spaetzle do not become soft and the sausage does not wear out.
- Leftovers can be used separately because they don`t taste good once they have been warmed up.
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