Swede stew

Ingredients for 4 servings:

• 500 g beef (e.g. from the rib)
• 2 bones
• 2 liters of water
• 2 onions
• 1 cube of bouillon
• some peppercorns
• 1 bay leaf
• 3 pinch(s) salt, large pinch(s)
• 2 carrots
• 1 kg swede(s)
• 1 tsp marjoram
• 3 m.-sized potatoes, floury
• some sugar
• some pepper, ground

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

East Prussian also Wruke or Bruke

Place the meat on the bone in boiling water. Simmer for one hour with the whole onions, bouillon cube, bay leaf, peppercorns, and salt. Then strain the broth through a sieve. Return the meat to the water and continue cooking with the carrot pieces, diced turnip, and marjoram. Half an hour later, add the diced potatoes. When the potatoes are tender, season with pepper and sugar to taste. The meat can be served either cut into pieces or sliced.