Ingredients

• 2 pounds 3 1/4 ounces pork shoulder and/or crest
• possibly. a few pork bones
• 1 tbsp vinegar
• 1 onion
• 1 bunch of root vegetables
• Bay leaves
• Peppercorns
• Salt
• Root vegetables
• 2 carrots
• 2 yellow beets
• Piece of celery
• Piece of leek
• Horseradish
• Chives

Directions

• For the Styrian root meat recipe, place around 8 1/4 cups and 3 1/4 tablespoons to 12 1/2 cups and 3 tablespoons of water with a dash of vinegar. Peel the root vegetables and onion and cut into coarse pieces, place in cold water together with the bones (if available) and bring to the boil. Skim off any rising foam.
• Place the pork shoulder or pork head in the boiling broth and add the spices. Bring to the boil once and slowly cook the meat for about two hours until soft. The meat and bones should always be covered with water.
• When the meat is cooked, strain the soup, collect and season to taste. Then keep the root meat warm in the soup.
• Additional root vegetables - Cut celery, yellow beets, carrots and leeks into julienne (fine sticks) and cook in a strained part of the soup until al dente.
• Cut the warm meat into slices and arrange on plates, sprinkle with the julienne vegetables. Pour a little hot soup over the root flesh. Finally, sprinkle with freshly grated horseradish and chives. Serve with salted potatoes!

Notes

• Tip from the kitchen
• For the cooking test, prick the pork with a meat fork and try to lift it vertically out of the soup. If the meat comes off the fork, it is sufficiently cooked.

Photos