Peel and slice the vegetables into small pieces.
Boil shoulder with spices and root vegetables, and skim off.
Chop the cabbage, parsley and leeks and add this.
Slice up the bow and serve with broth containing all the vegetables. Add the grated horseradish before serving. The horseradish gives the dish the name "brännesnuda" since it gives a burning feeling in your nose - "snuda " in Scania. Enjoy!
1.5 to 2 kg rhymed bow
1-2pcs white peppercorns
1/4 head of cabbage
1 st parsnips
1 bunch of parsley
1, 5 l of water