Beef with the cleaned greens and spices in 1, 5 l boiling salted water form. Make about 2 hours on medium heat. Remove meat from clear soup and keep warm.
Strain clear soup. Discard greens. Clean the vegetables in between, rinse, cut into large pieces. Cook in salted water until tender.
For the sauce, melt butter, add flour and fill with 1/2 l beef broth. Bring the sauce to a boil. Season with salt, horseradish, juice of one lemon and sugar.
Cut the meat into slices, put the vegetables on top. Pour some sauce on top. Serve the rest of the sauce separately. Garnish with parsley.
Garnish: Boiled potatoes
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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