Beetroot Stew with Cabbage and Horseradish
Rinse meat, place into a pot and cover with water. Season with spices and salt and bring to a boil. Simmer on medium heat for about 2 hours, skim foam occasionally.
Peel beetroots and potatoes and cut into narrow strips or slices. Rinse cabbage, remove outer leaves and halve, remove stalk and cut into strips. Peel onion and cut into small cubes.
Remove meat from the broth. Add vegetables to the pot and bring to a boil. Simmer until vegetables are soft, cut meat into small cubes and return to the pot. Season with salt and pepper to taste, pour into bowls and sprinkle with freshly grated horseradish. Serve.