Ingredients: 700 g veal knuckle or breast 2 carrots 1 onion 1/2 a celery 2 potatoes 2 tomatoes 50 g butter parsley with roots pepper horse-radish vinegar salt Directions:Cut the meat into pieces, place in cold water and bring to the boil. Salt and simmer together with the chopped carrots, onion, celery and parsley roots. When tender, add the potatoes, and after 20min also the finely sliced tomatoes. Add the butter when nearly ready. When serving, first place a piece of meat on the plate, then pour on the stock. Sprinkle with finely chopped parsley and pepper. Serve the grated horse-radish seasoned with vinegar and salt separately, add to the soup according to taste. |