| Quantity | Ingredient |
|---|---|
| 500 g | Soups Meat |
| 1 l | Water |
| 200 g | Soups Vegetables |
| 1 | Onions |
| 1 tsp | Black pepper grains |
| Salt | |
| 1 | Bay leaves |
| 300 g | Potatoes |
| 10 g | Butter |
| 2 tbsp | Breadcrumbs flour |
| 0,1 l | Milk |
| 50 g | Horseradish |
| 1 tsp | Lemon juice |
| 0,5 tsp | Sugar |
Soups meat is served with horseradish sauce. Soups meat in a pot put. Cover with water. Clean vegetables and onion, chop coarsely and add. Season the broth with peppercorns, a pinch of salt and bay leaf. Bring to the boil and skim off the foam. Soups meat 2 to 2.5 hours lightly simmer. Peel and halve the potatoes and add meat to the soup 30 minutes before the end of the cooking time. For the sauce in a saucepan let out butter. Lightly fry the bread crumbs. Stir in the milk and add 0.1 l stock until a creamy sauce is obtained. Grate the horseradish very finely. Immediately mix lemon juice with it so it doesn't turn brown. Stir the horseradish into the sauce and season with pepper, salt and sugar. Cut the meat into thin slices across the fibre. Serve soups with meat and potatoes on deep plates. Pour some broth over it. Serve with the sauce.
Servings: 2, Difficulty:
Preparation time: 20 minutes, Total duration: 2 hours