Ingredients:

• 800 grams of beef (hip lid of the cattle.)
• 2 liters of water
• 1 teaspoon of salt
• 3 carrots
• 1 bar leek
• 150 g of celery
• 1 parsley root
• 1 onion
• Horseradish and apple
• Cream
• Butter

Boil the water in a big pot with salt. Put the meat in and let it simmer for 2 hours in mild heat.

Clean the soup vegetables and cut it into small pieces. Approximately 30 minutes before end of boiling time insert them into the pot with the meat.

Heat up the butter and produce a roux with flour and add a bit of the bouillon. Season with salt and add the cream, let it boil for a while to be reduced a bit only.

Stir in grated horseradish and apple grated.

Cut the meat up into slices and put on on a plate with the vegetables, pour over some bouillon for serving.

Serve the sauce separately.