Horseradish Soup with Boiled Beef

1. divide the boiled beef into 1 smaller and 1 larger piece. Place in a saucepan with the vegetables, spices and salt and cover with cold water. Let it boil once, skim off the foam and let the boiled beef simmer at low temperature for about 1 hour until the smaller piece is cooked. 2.

Remove the latter, cover with the boiled beef stock and leave to cool overnight. Cook the larger piece for another 30 minutes, then cool it in the clear soup and use it for other purposes. 3.

3. the following day, lift solidified fat from the clear soup, remove meat and drain clear soup. In a large saucepan, sauté the onion in the butter, dust with flour, then add the whipping cream, milk, 400 ml of the clear soup and the white wine. Allow to boil and reduce by 1/3. Add the horseradish by the teaspoon until the desired degree of sharpness is reached. Season with pepper, salt, sugar and the juice of one lemon.

4. remove the sinews and fat from the small piece of boiled beef and cut the meat into small cubes. Sauté the vegetables in butter, deglaze with a little clear soup and season with salt and sugar.

Add the meat cubes.

Bring the soup to a boil, add the ice-cold butter in cubes with a hand mixer until the soup is nice and thick. Fill soup into preheated plates, form the garnish in the middle and grate a little horseradish over it before serving.

Tip: Cook only with high quality

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