Gaisburger March

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Gaisburger March
The restaurant Bäckerschmide in Stuttgart-Gaisburg (2007)

Gaisburger Marsch , Verheierte , Kartoffelschnitz and Spätzle or Böckinger Feldg (e) schrei is a traditional Swabian one- pot dish that combines the side dishes of potatoes and pasta (in the form of spaetzle ) as a specialty . The name "married" alludes to this connection .

To prepare a strong cattle is broth with beef and soup vegetables cooked. The meat is cut into cubes and served on a plate with boiled potatoes and spaetzle. The hot broth is poured over it and served with onions fried golden brown in butter and chopped parsley .

The name “Gaisburger Marsch” is said to come from the fact that in the 19th century Stuttgart officer cadets developed a preference for a strong beef stew with spaetzle and potatoes, which was served in the Bäckerschmide restaurant in nearby Gaisburg . Since the officer cadets had to follow a certain military march order on the way from the Berger barracks to this inn, the court was ultimately called the Gaisburger March .

According to another version, the Gaisburg men were allegedly taken prisoner of war and their wives were allowed to feed them one bowl of food a day. Everything that tasted good and was nutritious was put into this bowl. With that, the women marched to their husbands every day.

In the eponymous Stuttgart district of Gaisburg, the history of this dish is celebrated once a year in the summer months with a festival lasting several days.

The Gaisburger Marsch is considered the favorite dish of the former Federal President Horst Köhler , who had it served to several thousand guests at a democracy meal when he took office in 2004 . The former General Inspector of the Bundeswehr, Wolfgang Schneiderhan , the cook Harald Wohlfahrt and the SPD politician Wolfgang Drexler also confessed to this favorite dish .

Individual evidence

  1. Peter Lesniczak: Old landscape kitchens in the wake of modernization. Studies on a nutritional geography of Germany between 1860 and 1930, part 4 . Franz Steiner Verlag, Stuttgart 2003, ISBN 3-515-08099-6 , p. 173 (studies on the history of everyday life; vol. 21).
  2. Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 88 .
  3. Interview with the broadcaster bwtv
  4. hr1 talk from August 5, 2007
  5. SWR1 people from January 11, 2019