Step 1

Cut meat into bite-sized pieces. Mince peppercorns. Peel and julienne carrots, parsnip and celery. Cut leeks lengthwise and rinse thoroughly. Cut leeks into strips. Peel and mince garlic.

Step 2

Combine meat and vegetables in a large pot. Season with peppercorns, garlic, allspice berries and bay leaf. Add 3/4 l (approximately 3 cups) of boiling water and cook over low heat for about 1 hour.

Step 3

Peel and dice potatoes. Add to the stock pot with 30 minutes of cooking time left. Add more water if necessary.

Step 4

Season soup with salt, vinegar and horseradish. Rinse and shake dry herbs. Mince parsley and slice chives. Garnish each bowl of soup with herbs. Serve with fresh brown bread and a glass of beer.