Bring to a boil about 2 liters of water with salt, bay leaf, garlic, juniper berries, vinegar and peppercorns.
Peel the onion.
Cut root vegetables and onions into strips and cook slowly in the water until soft. Remove and set aside.
Now cook pork in remaining broth until tender, about 1 1/2 hours.
Cut the softly cooked root meat into slices, arrange on plates and cover with the root strips that have been reheated in the broth.
Grate horseradish over it and pour some soup over it. Garnish with chopped parsley.