Ingredients:

• 800 g of beef (hip lid of the cattle.)
• 2 litres 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

Making the water boil in a big pot with salt. Putting the meat in and letting simmer for 2 hours in mild heat.

Cleaning the soup vegetables and cutit into smallpieces. Approximately 30 miuntes befoer end of cooking time insert them ino the pot.

Heating up the butter and producing a roux with flour and add a bit of the bouillon. Seasoning with salt and adding the cream, let it cook for a while to be reduced a bit only.

Stirring in grated horseradish and apple grated.

Cutting the meat up into slices and putting on on a plate with the vegetables, pouring over some bouillon for serving.

Serving the sauce separately.