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🍲 Hearty Beef and Vegetable Soup with Horseradish Sauce

816 kcal · 30 min · 4 servings

Ingredients

• 1 kg beef brisket
• 400 g potatoes
• 1 large onion
• 3 carrots
• 1 bay leaf
• 1 tsp thyme
• 1 tbsp peppercorns
• 1 tsp salt
• 2 l water
• 250 g whipping cream
• 80 g fresh horseradish
• salt
• pepper
• 1 small jar cranberries
• 0.5 bunch basil

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Place the cut sides of the onion halves into a dry pot and fry them until golden brown.
3. 3. Remove the fried onion halves from the pot and set them aside.
4. 4. Peel the carrots.
5. 5. Cut the carrots into diagonal slices.
6. 6. Add half of the carrot slices along with the spices to the pot.
7. 7. Rinse the meat thoroughly.
8. 8. Add the meat to the pot with the carrots.
9. 9. Fill the pot with water.
10. 10. Bring the mixture to a boil slowly without a lid.
11. 11. Skim off the foam that rises to the surface with a spoon.
12. 12. Place the lid on the pot.
13. 13. Simmer the meat on very low heat for two and a half hours.
14. 14. Peel the potatoes.
15. 15. Wash the peeled potatoes.
16. 16. Add the potatoes along with the remaining vegetables thirty minutes before the end of the cooking time.
17. 17. Remove the cooked meat from the pot.
18. 18. Slice the meat across the grain.
19. 19. Fish out the vegetables from the broth using a slotted spoon.
20. 20. Add the vegetables to the meat slices.
21. 21. Pour some hot broth over the meat and vegetables.
22. 22. Peel the horseradish.
23. 23. Grate the horseradish finely.
24. 24. Take half of the grated horseradish.
25. 25. Simmer the horseradish with the cream briefly.
26. 26. Season the sauce with salt and pepper.
27. 27. Serve the sauce together with the meat.
28. 28. Sprinkle the dish with the remaining fresh horseradish.
29. 29. Garnish the dish with fresh basil leaves.
30. 30. Serve the meal with lingonberries.

Nutrition per serving

• kcal: 816
• Protein: 51 g · Fett/Fat: 55 g · Carbs: 28 g