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1 hours
Prep: 15 minutes
Cook: 1 hours
448 calories per serving view nutrition facts
5 servings
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| 2 | pounds | pork | cut into 1 1/2 inch cubes |
| 2 | tablespoons | butter | |
| 2 | cups | water | |
| 1 | cup | vinegar | |
| 1 | medium | onion | stuck with 3 cloves |
| 1 | medium | carrot | |
| 1 | small | celery root | peeled |
| 1 | tablespoon | salt | |
| 1 | teaspoon | caraway seeds | |
| 1/2 | teaspoon | black pepper | |
| 1/4 | cup | horseradish |
Brown pork in hot butter on all sides in deep kettle.
Add water and all other ingredients except horseradish.
Simmer, covered, for 1 1/2 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.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 9.0g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 1549mg | 65% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 54.0g | 107% |
| Vitamin A | 44% | Vitamin C | 5% | |
| Calcium | 6% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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