Contents
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Ingredients
The meat and the right soup
- 2 kg Beef
- 300 g Soup bones
- 1 kg Soup greens fresh
- 4 L Water
- Salt
- Pepper
- 1 tbsp Oil
The roasted potatoes
- 4 Onions
- 600 g Potatoes
- 1 tbsp Oil
- Salt
The bread roll
- 100 g Horseradish
- 4 Rolls old
Instructions
- I prefer to use a Schwarzscherzl for this dish - because it is not so crisscrossed and therefore not so flaky. A nice piece of the chest core is also suitable. Simply ask the butcher you trust and look for it.
- Put the oil in a large saucepan.
- Season the meat well on all sides with salt and pepper and then fry quickly and hot in the oil on all sides.
- Add the soup bones and also add the soup greens.
- Now just add water. Salt the water again.
- Now simmer the soup with the meat for about 90 minutes (more or less depending on the thickness of the meat).
The roasted potatoes
- Peel the potatoes and then boil them.
- Peel the onion and cut into fine strips.
- Heat the oil in the pan and brown the onion in it until it really has a roasted aroma. Caution: the onions burn very quickly. Therefore brown on a smaller setting.
- Mix the cooked and sliced potatoes into the onion and then season with salt and pepper.
The bread roll
- Cut open the old rolls. Make the pieces relatively small. Then put the pieces in a saucepan.
- Now just add the grated horseradish.
The final
- Remove the meat from the soup and cut it open.
- 1 to 2 scoops pour soup over the old rolls and mix them well. The rolls should soften completely and form a kind of porridge.
- Serve the meat with the potatoes and bread roll. You can pour soup over the meat, as this dish has no juice.
Nutrition
Serving: 100gCalories: 44kcalCarbohydrates: 1gProtein: 6gFat: 1g