Boiled Beef

The boiled beef is cleaned from excess fat, skin and tendons, washed and cooled and put into 2 to 2.5 liters of boiling water. After half an hour of boiling, add fried onion (cut in half and browned on the stove top with its peel), peeled and washed roots (not cut), other ingredients and salt.

The soup should be made slowly, without skimming off the foam, until the meat is soft. The cooking time is from 2.5 to 3.5 hours, depending on the quality and size of the meat.

The T. is then lifted out of the soup, cut diagonally to the fiber into slices about 1 cm thick, poured over with clear boiling beef broth. It can be topped with slices of marrow cooked in a small amount of beef broth, sprinkled with a little coarse salt and brought to the table very hot. Cut the root vegetables cooked in the soup into strips or slices and offer them as garnish. Use the resulting soup like beef soup.

Garnish: various potato dishes, such as roasted potatoes, dill green beans, dill sauce, horseradish, apple horseradish, chive sauce, horseradish cream. (horseradish=horseradish)

Our tip: Always use fresh chives if possible!

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