Vegetable Soup with Beef

Ingredients

• 1 onion
• 800 g soup meat (e.g., beef brisket)
• 2 carrots
• 1 stalk leek
• 250 g celery root
• 400 g waxy potatoes
• 1 tsp peppercorns
• 1 bay leaf
• 4 juniper berries
• Salt
• Pepper
• fresh grated horseradish
• parsley

Instructions

1. 1.

   Halve the onion and brown the cut sides in a large pot. Remove, pour cold water over them. Rinse the meat, place it in the cold water and bring to a boil. Skim off the foam. Reduce heat and simmer for about 2½–3 hours just below boiling, adding water if needed to keep the meat covered.

2. 2.

   Peel or clean the carrots, leek, celery root, and potatoes; cut into large pieces.

3. 3.

   After about an hour add the prepared vegetables and onion to the pot with the meat and continue cooking until done. Place peppercorns, bay leaf, and juniper berries in a spice bag and drop it into the broth.

4. 4.

   At the end of cooking lift the meat from the soup, slice it, and arrange on deep plates. Add the vegetables, season the soup with salt and pepper, pour over the meat and veggies, and garnish with fresh horseradish and parsley before serving.