Ingredients: 700g veal knuckle or breast, 2 carrots, 1 onion, 1/2 a celery, 2
potatoes, 2 tomatoes, 50g butter, parsley with roots, pepper, horse-radish, vinegar,
Cut the meat into pieces, place in cold water and bring to the boil. Salt and
simmer together with the chopped carrots, onion, celery and parsley roots. When
tender, add the potatoes, and after 20min also the finely sliced tomatoes. Add
the butter when nearly ready. When serving, first place a piece of meat on the
plate, then pour on the stock. Sprinkle with finely chopped parsley and pepper.
Serve the grated horseradish seasoned with vinegar and salt separately, add to
the soup according to taste.