Beetroot Stew with Cabbage and Horseradish

Ingredients

• 650 g beef (breast, soup meat)
• 1 bay leaf
• 4 peppercorns
• Salt
• 300 g beetroot
• 200 g waxy potatoes
• 400 g cabbage
• 1 onion
• pepper (ground)
• 2 tbsp freshly grated horseradish

Instructions

1. 1.

   Wash the meat, cover it in a pot with plenty of water and bring to a boil with the spices and salt. Simmer over medium heat for about 2 hours, skimming off any foam that forms.

2. 2.

   Peel the beetroot and potatoes and cut them into thin strips or slices. Wash, trim, and leaf-cut the cabbage. Peel the onion and dice it finely.

3. 3.

   Remove the meat from the broth, strain the liquid, and return it to the pot with the vegetables and onion. Bring back to a boil, cook until the vegetables are tender, cube the meat and re-add it. Season with salt and pepper, serve in bowls, and sprinkle with freshly grated horseradish as desired.