• 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.