Sauerfleisch

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots. Peel onion. Cut carrots and onion into cubes. Boil up prepared vegetables and 400 ml water. Season with vinegar, salt, sugar, laurel and juniper berries.

2. 2

   Wash the meat and add to the prepared stock. Bring to the boil and simmer for about 20 minutes. Cut cucumbers into slices. Wash parsley, shake dry, pluck leaves from the stalks and chop finely, except for a little bit for garnishing. Remove meat from the stock and cut into small cubes. Soak gelatine in cold water. Pour the vegetables through a sieve and collect the stock. Squeeze the gelatine and dissolve in 400 ml of the stock while stirring. Mix the meat, vegetables, cucumber and parsley and divide into 10 glasses (approx. 80 ml each). Pour the prepared brew over the gelatine.

3. 3

   Soak gelatine in cold water. Pour the vegetables through a sieve and collect the stock. Squeeze the gelatine and dissolve in 400 ml of the stock while stirring. Mix the meat, vegetables, cucumber and parsley and divide into 10 glasses (approx. 80 ml each). Pour the prepared brew over the gelatine. Place glasses in a cool place for about 1 hour. Garnish with horseradish tuffs and parsley

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
90 kcal

CARBS
8 g

FATS
3 g

PROTEINS
7 g