Preparation

For the stock, peel and halve the onion.

Peel and halve the onion.

Peel the celeriac and cut into pieces.

Wash the soup bones in cold water then place in a pot together with the meat, onion and celery, the peppercorns, juniper and laurel. Cover with 1.5l water. Bring to the boil then simmer gently for about 2 hours over a low heat. Add extra water as required.

Peel the potatoes, carrots and beetroots.

Halve or quarter the potatoes and cut into slices.

Wash the cabbage and cut into fine strips.

Cut the carrots into slices.

Halve the beetroot and cut into slices.

Remove the meat from the stock.

Pour the stock through a sieve. Pour about 1l back into the pan, add salt and pepper, bring to the boil, then add the cabbage.

Add the potatoes and simmer for 15 minutes.

Fry the carrots with the beetroot in hot butter for a few minutes.

Mix in the tomato puree and loosen with a little stock.

Add the vinegar, sugar, salt and pepper and simmer for about 10 minutes over a low heat.

Add to the soup in the pan and simmer all together for 30 minutes, stirring occasionally.

If necessary add some broth and stir occasionally.

Cut the cooled meat into fine strips, add to the soup and heat through. Season and serve garnished with sour cream and parsley.