Ingredients
- 1 onion
- 1 carrot
- 1 celery root
- 1 celery stalk
- 525 gr pork (lean)
- 475 ml water
- 240 ml vinegar
- 60 gr prepared horseradish
- 28 gr butter
- 8 gr salt
- 3 gr caraway seeds
- 1 gr pepper
Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredients except horseradish. Simmer, covered, for 1.5 hours, or until tender. Transfer meat to hot platter; keep hot. Force stock through sieve or puree in electric blender. Pour stock over meat. Top with horseradish. Serve with boiled potatoes. Makes 4 to 6 servings.
