How to make it:
- approx. 1.5 kg beef topside (or other quality boiling beef, such as centre cut rump, chuck beef or brisket)
- beef bones, if desired
- 1 bunch of root vegetables
- ½ leek
- 1 large onion with skin
- 1 – 2 bay leaves
- a few peppercorns
- Slice the unpeeled onion in half widthways and fry off the cut surfaces without fat until fairly well browned.
- Put approx 3 litres of water into a large pot. Add the root vegetables, leek, halves of onion, bay leaves and peppercorns and bring to a boil. Add the cleaned meat and bones and, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 ½ – 3 hours. Add more water as required and skim off any scum which comes to the surface.
- Season well with salt, but only after about 2 hours.
- Once the meat has softened, remove it from the pot and keep it warm in some of the liquid from the soup. Season the remainder of the soup again with salt to taste, and strain it. You may serve it with semolina dumplings and freshlychopped chives as a starter.
- Slice the boiled beef by cutting across the direction of the meat tissue and arrange as preferred on pre-heated plates, or serve in the hot broth in a decorative soup tureen.
Serve with roast potatoes, and horseradish sauce, green beans in a dill sauce, or creamed spinach and chive sauce. If the root vegetables are to be served at the same time, cook some of them separately to be served al dente.
Cooking time: approx. 2 ½ – 3 hours
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