Meat soup and meat

How to make it

1. 1

   The meat is washed in lukewarm water; it is cut up so that first the bonier pieces are set over in the cold water, warmed slowly to boiling point without a lid, salted and skimmed well.

2. 2

   When this has boiled for 1/2 hour, the rest of the meat is added and simmers gently under a lid until the meat is tender, about 3 hours. If you need to add liquid, it must be done with boiling water.

3. 3

   The soup is strained and left undisturbed for 15 to 20 min.; the fat is skimmed off. The soup is poured back into the pot, brought to a boil, lifted off the heat, and finely chopped parsley is added together with the cooked, neatly cut roots, such as: carrots, celeriac, parsley roots, cabbage and peas.

4. 4

   The vegetables are boiled either on their own in boiling salted water or boiled along in the meat pot. The meat is served with horseradish sauce or onion sauce.

5. 5

   100 g of pearl barley or oat flakes can be boiled along in the soup, added once the soup has been skimmed. For meat and soup, preferably buy neck chuck, brisket or rib piece. Crack the meat. From the brisket or rib piece the bone is not cut out.