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1
Combine beef, two of the carrots, the leeks, celery, onions and peppercorns in a large kettle.
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2
Cover with stock or water.
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3
Bring to a boil and allow to boil for about five minutes, carefully skimming all the froth and scum that accumulate on the surface.
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4
Lower heat, partially cover and simmer gently for about one-and-a-half hours.
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5
Season the broth with salt to taste.
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6
Add the chicken, mushrooms with their liquid, parsnips and remaining carrots.
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7
Add more stock or water if necessary.
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8
Bring to a boil and allow to boil for five minutes, skimming any scum that accumulates on the surface.
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9
Lower heat, partially cover and simmer for about 45 minutes, until the chicken is done (the juices will run clear when the thigh is pricked with a fork).
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10
The beef should also be tender by this time.
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11
Once the chicken is simmering, boil the potatoes in a separate pan in salted water until tender, 20 to 30 minutes.
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12
Drain, cover and keep warm.
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13
Prepare the horseradish sauce.
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14
Combine four tablespoons of the horseradish with the sour cream.
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15
Add the sugar and a pinch of salt.
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16
Cover and set aside.
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17
Remove the chicken and the beef from the kettle, carefully removing any bits of vegetable that cling to them.
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18
Cut them into manageable serving pieces and arrange them in a large, deep platter.
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19
Cut the carrots and parsnips into two-inch lengths and arrange them in the serving dish along with the boiled potatoes.
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20
Cover and keep warm.
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21
Strain the broth through a fine sieve and skim off as much of that as possible.
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22
Moisten the meats and the vegetables with a little of the hot broth.
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23
Serve the broth in cups as a first course, garnished with the parsley mixed with remaining half tablespoon of horseradish.
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24
The meats and vegetables should follow as a separate course with the sour-cream horseradish sauce served on the side.
