Dinner tonight, April 24, 2018
Delicious warm old fashion dish, mostly eaten of sailors, a dish that take care of its self
4 servings

  • 600 g veal breast , Diced
  • 1 kg potatoes, such as baking poato
  • ½ celery tubers/ root, diced
  • 1 parsnips, diced
  • 1 carrot, diced
  • 1 Parsley root, diced
  • 3 bay leaves
  • whole pepper corns
  • 1 vegetable broth
  • salt and black pepper to taste
  • Rye bread
  • mustard
  • Pickled beets
  • horseradish

Boil the meat in the vegetable broth. Peel potatoes and vegetables and dice them. Put bay leaves and peppers in a small bag (possibly tea bag) so they do not crumble into the soup. Add spices and vegetables into to the meat , cook on low heat under lid for 1½-2 hours. Bet careful that the soup dont get too thick, so keep an eye on the amount of liquid and add more water if needed . Take out the bag with bay leaves and pepper, season with salt and pepper. Just cook it a little more without lid so it thickens. Sprinkle with chives and server with rye bread, pickled beats and horseradish . Drink beer with this dish .

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