Meat Salad with Potatoes

Ingredients

• 1 Carrot
• 1 parsley root
• 0.25 stalk leek
• 1 large onion
• 160 g salt
• 700 g soup beef (beef)
• 6 large waxy potatoes
• 4 pickles
• 2 large onions
• 2 Garlic cloves
• 1 bunch parsley
• 150 ml meat broth
• 3 tbsp wine vinegar
• 0.5 tsp paprika powder (sweet)
• Salt
• Pepper
• 6 tbsp vegetable oil

Instructions

1. 1.

   Peel the carrot and parsley root, clean the leek and celery. Roughly dice the vegetables. Wash the unpeeled onion, halve it and brown it in a hot pot with the cut side down. Add about 2-3 l water, bring to boil with salt. Place the meat and vegetables in, simmer for about two hours, skimming foam as needed. Remove the soup beef, let cool, strain the broth through a fine sieve, measure the specified amount and set aside; use the rest elsewhere. Peel the potatoes, cut into ~1 cm thick slices, cook in boiling salted water for 15-25 minutes until tender, drain and cool. Separate the onion skins, halve them and slice into thin strips, rinse with hot water, strain and let drip dry. Peel garlic cloves, finely chop. Wash parsley, shake dry, pull leaves from stems and roughly chop. Dice pickles finely.

2. 2.

   Mix all vinaigrette ingredients well, season to taste. Slice the cooled meat thinly and cut into small pieces; mix with onions, garlic, pickles and parsley, add the vinaigrette, combine thoroughly, let rest. Season with salt and pepper. Arrange potato slices on four plates, top with the meat salad and serve.