Beef Soup with Root Vegetables, Boiled Potatoes and Horseradish Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g soup meat, in one piece
- 2 carrot (s)
- 1 small celeriac
- 4 large potato (s)
- 1 ½ liter beef broth
- 2 tablespoon horseradish
- 1 tablespoon mustard, medium hot
- 0.5 ½ cup crème fraîche
- 1 onion (s)
- 2 cloves garlic)
- some clarified butter
- 1 tablespoon flour
- 6 pinches salt
- 2 pinches pepper
- 1 pinch (s) caraway seeds
- 2 bay leaves
Print Recipe
Pin Recipe Instructions
- Peel and chop onion and garlic, fry in a little clarified butter until browning begins, then deglaze with 1.5 liters of meat stock and add the soup meat. Season with a little salt, pepper and caraway seeds and add the bay leaves to the broth. Simmer for 1 hour, then remove the meat and pour the broth through a sieve. Simmer the stock and meat again.
- Peel the potatoes and cook them in salted water. Clean and dice celery and carrots and add to the meat in the broth. After another 20 minutes, heat the remaining clarified butter, add the flour and stir in, then deglaze with approx. 0.4 l of stock, stir with a whisk. Add the crème fraîche, mustard and horseradish and let the sauce simmer gently.
- Slice the meat thinly and place on the plates with the root vegetables and potatoes, pour the sauce over them.
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