Beef soup and beef with boiled potatoes and horseradish sauce

Ingredients for 2 servings:

• 700 g beef leg slice(s)
• 1 soup vegetables
• 3 bay leaves
• 4 carnations
• 6 juniper berries
• 10 black peppercorns
• 1 onion(s)
• Salt
• 400 g potato(s), waxy
• 30 g butter
• 30 g flour
• 1 ½ packs of horseradish
• 200 ml milk
• 1 egg yolk
• 1 pinch of nutmeg

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

Clean the leg of pork with water and bring to a boil with about 2-3 liters of water, enough to cover the meat. Then discard all the water. Bring to a boil again with the same amount of water, skimming off any foam that forms during the boil. Halve a washed onion with the skin on and fry the cut sides until browned. Finally, fry the juniper berries, lightly pressed with a fork. Add the washed vegetables, fried onion, juniper berries, peppercorns, bay leaves, cloves, and plenty of salt to the meat. Simmer the meat over low heat with the lid closed for about 2.5 hours. Peel the potatoes and cut them into small, bite-sized pieces. Bring to a boil once, then simmer in plenty of salted water on low heat for about 30-40 minutes. For the sauce, melt the butter over medium heat. When the butter is melted, add the flour and let the roux brown. Add about 4 ladles of soup and whisk thoroughly. Add the cream and whisk thoroughly. Add a pinch of nutmeg, freshly ground pepper, and salt and whisk thoroughly. Add the horseradish and whisk thoroughly. Reduce heat to low and add the blended milk and egg yolk. Whisk thoroughly and simmer on low heat for about 10-15 minutes. The longer the sauce simmers, the more it loses its spiciness.