Vegetable Stew with Horseradish
Ingredients
- for the meat
- 1 bunch Soup vegetables
- 1 onion
- salt
- 1 kilogram Beef (such as brisket or rump)
- 5 black peppercorns (crushed)
- 2 bay leaves
- 3 parsley
- for the vegetables
- 150 grams carrots
- 150 grams Celery root
- 1 stalk Leeks
- 500 grams small, waxy potatoes
- 2 Tbsps butter
- 30 grams freshly grated Horseradish
- 2 Tbsps freshly cut scallions
Preparation steps
Rinse and cut the soup vegetables into chunks. Cut an onion in half without peeling. Brown in a skillet (cut side down) until dark brown. Bring 2.5 liters (approximately 10.5 cups) of water and 2 teaspoons of salt to a boil. Add the meat, peppercorns, bay leaf, parsley, browned onion and the soup vegetables. Simmer covered for 1.5-2 hours at a low heat, skimming off the foam periodically.
Rinse the carrots and celery root. Cut into thin strips. Rinse and cut the leek into fine strips.
Peel the potatoes and cook for 25-30 minutes in boiling salt water.
Lift the meat from the broth. Strain the broth and keep the meat warm in a portion of that broth. Cook the carrots, celery root and leek in the remaining broth until al dente. Drain the potatoes and place in a pan with melted butter.
Cut the meat into slices. Arrange the meat on plates with the carrots, celery root and leek. Add the horseradish and potatoes. Sprinkle with the broth and chopped chives before serving.
