800 g turkey top legwithout bones.
Remove the skin from the onions, clean the carrots and leeks. Cut the vegetables into slices. Cook all ingredients with bay leaf spice and meat in a little salted water for about 30 to 40 minutes. Take everything out of the broth, cut the meat into slices and arrange on the plates together with the vegetables. Serve with horseradish, brown bread and a cool glass of beer.
Preparation 40 min
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