Meat pour the boiling water, add the cleaned roots soup, coarsely chopped, bay leaves, 1 onion, clovescheto, garlic, sugar and salt. Allow to boil and then reduce heat. The formed foam is removed from the broth. When meat is almost ready, cut 1 onion, put it on the hot skillet until browned, and put into the soup to boil. So the meat broth becomes darker and stronger. For the sauce with horseradish makes roux of butter and flour, make a meat broth and mix with grated horseradish. Salt and optional mix with a little cream. The finished meat is cut into portions and serve with boiled potatoes and horseradish sauce. The remaining broth can be served before the main course as clear broth, built with yolk.