Old-fashioned soup and horseradish meat

Ingredients for Old-fashioned soup and horseradish meat

Instructions for Old-fashioned soup and horseradish meat

To prepare the Old-fashioned soup and horseradish meat recipe, please follow these instructions:

Carrots and celery peeled. A little of the celery top can be boiled in the soup, but not too much as the soup may turn out to be light green !! Pears cut into 10 cm pieces - like the top with. In a large pot, put the big pulses, the ox breast and the cleaned hen, as well as the cleaned vegetables. Fill the pan with water until the ingredients are covered. Add salt. Boil slowly and foam for impurities on top. This should be done regularly throughout the cooking. As the ingredients are cooked, they are taken out of the pan. When vegetables and meat are taken up, the soup is cooked for a few more hours - preferably without a lid so it becomes more concentrated. Then the soup is said through which a cloth has been laid so all the impurities are gone. If the soup is still blurred, you can say again in clean cloth in which there is a cotton swab. The hopefully ready soup is cooked with salt. The vegetables are cut out and heated in the soup together with meat and flour rolls. Serve with fresh french bread or flutes.
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Horseradish: Butter melt and flour come in. Let it shake for a short while. Pick up the soup with the appropriate consistency. Season with sugar, vinegar, salt, pepper and horseradish. The beef sprouts are cut into thin slices and the chicken is split. The meat is heated in a little of the soup and served with the powerful sauce with freshly sliced ​​potatoes and fresh French bread. An old-fashioned recipe that still wakes the heat of the body on a dark cold winter day !!