700g veal knuckle or breast, 2 carrots, 1 onion, 1/2 a celery, 2 potatoes, 2 tomatoes, 50g butter, parsley with roots, pepper, horse-radish, vinegar, salt.
How to make:
Cut the meat into pieces, place in cold water and bring to the boil. Salt and simmer together with the chopped carrots, onion, celery and parsley roots. When tender, add the potatoes, and after 20min also the finely sliced tomatoes. Add the butter when nearly ready. When serving, first place a piece of meat on the plate, then pour on the stock. Sprinkle with finely chopped parsley and pepper. Serve the grated horseradish seasoned with vinegar and salt separately, add to the soup according to taste.