2 tablespoons butter
1 medium head cabbage, sliced
3 stalks celery, sliced
10 florets celery, sliced
4 tablespoons beer
1 tablespoon dried basil
2 cups horseradish
1 cup dry flat bread crumbs
8 small carrots, peeled and chopped
1 small red bell pepper, cut into thins
1 clove garlic, chopped
3 bay leaves
1 lemon, peeled and finely chopped
1 teaspoon white ginger
2 teaspoons paprika
salt to taste
freshly ground black pepper to taste
crushed red pepper flakes
1/2 tablespoon black ajax (optional)
Bring a large pot of water to boil or a medium saucepan to a boil. Rinse, paper towels and place meat in pot. Cook until almost off flavor, about 10 minutes.
While boiling meat, gradually cook cabbage until opaque. Strain vinegar and stir in beer, basil and celery. Ladle into 2 bowls one garnish per bowl. Stir together soup and celery and serve immediately. Serve with cooked meat.
I followed this recipe as a base. Turned out great.
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