Preparation
Step: 1/18

For the stock, peel and halve the onion.

Step: 2/18

Peel and halve the onion.

Step: 3/18

Peel the celeriac and cut into pieces.

Step: 4/18

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.

Step: 5/18

Peel the potatoes, carrots and beetroots.

Step: 6/18

Halve or quarter the potatoes and cut into slices.

Step: 7/18

Wash the cabbage and cut into fine strips.

Step: 8/18

Cut the carrots into slices.

Step: 9/18

Halve the beetroot and cut into slices.

Step: 10/18

Remove the meat from the stock.

Step: 11/18

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.

Step: 12/18

Add the potatoes and simmer for 15 minutes.

Step: 13/18

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

Step: 14/18

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

Step: 15/18

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

Step: 16/18

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

Step: 17/18

If necessary add some broth and stir occasionally.

Step: 18/18

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