Summary

Ingredients

• 1 kg carrot (s)
• 1 leek
• 150 g celery
• 2 m. Parsnip (s)
• 1 medium onion (s)
• 1 honey cake
• 0.25 ¼ honey cake, possibly
• 1 liter malt beer, without alcohol
• 4 black peppercorns
• 2 bay leaves
• 4 allspice grains
• 4 juniper berries
• 1 lemon (s)
• salt and pepper
• Oil and water

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Instructions

1. Cut a honey cake into cubes and mash it in 500 ml of malt beer to a thick mass. Peel and clean the carrots, in approx. Cut 0.5 cm thick slices. Clean and peel the leek, parsnips and celery and cut into bite-sized cubes or rings.
2. Peel the onion, finely dice and sauté in olive oil in a separate saucepan until translucent.
3. Meanwhile, roast the cut vegetables in a large saucepan for about 5 minutes. Add onions and fill the pot with water about a finger`s width over the vegetables. Let the vegetables cook until they are firm to the bite, but don`t overcook them. When the desired firmness is achieved, turn the stove down and add the honey cake-malt beer mixture (do not pour off the water). Now add the spices, salt, add freshly ground pepper and two teaspoons of lemon juice. Let simmer for 5 minutes.
4. The consistency of the sauce should be very thick. If the sauce is still as runny as soup, stir 1/4 of the second honey cake with a dash of malt beer and thicken with it. Do not reduce by boiling, as this will overcook the vegetables.
5. Let it steep overnight in a cool place.
6. Bare bread, sauerkraut, Krakauer and Silesian veal sausage are also served