Boiled Beef on Bouillon Vegetables

Summary

Ingredients

• 300 g carrot (s)
• 300 g celery
• 600 g leeks
• 1 bay leaf
• 1 teaspoon pepper, grains
• salt
• 800 g beef (boiled beef)
• 500 g bone (soup bones)
• 750 g potato (s), small
• 2 apples
• 1 tablespoon horseradish (from the jar)
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 0.5 ½ bunch parsley
• 1 liter water

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Instructions

1. Clean 1/3 vegetables, wash and roughly chop. Bring to the boil with a good 1.5 liters of water, bay leaves, peppercorns and 0.5 teaspoons of salt. Wash the meat and bones and simmer, half covered, over low heat for about 1.5 hours. Skim it off. Clean, wash and cut into small pieces the rest of the vegetables. Peel and wash the potatoes. Remove the meat and bones, strain the broth. Add the meat, vegetables and potatoes. Cover and cook for about 20 minutes. Peel, wash, core and finely grate apples. Mix with the horseradish. Season to taste with salt, sugar and vinegar. Take out meat. Season the broth to taste. Serve the vegetables with part of the broth. Place sliced meat on top. Wash, chop and sprinkle the parsley. Add apple and horseradish.