Summary

Ingredients

• 500 g beef
• 1 bunch soup greens
• 1 bay leaf
• salt
• pepper
• 200 g meat sausae, (Lyoner)
• 100 g sausae, (rind stomach or pork head jelly)
• 6 large pickles, approx. 120 g
• 4 egg (s), hard-boiled
• 2 onions)
• 3 tablespoon vinegar, balsamic vinegar
• 6 tablespoon oil
• 12 tablespoon cucumber liquid, approx. 100 ml
• salt and pepper
• nutmeg
• 0.5 ½ bunch parsley
• 0.5 ½ bunch chives

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Instructions

1. Put the beef together with the sliced soup greens (carrot / celeriac / parsley) and bay leaf in cold water. Season with salt and pepper and slowly cook until soft. Let the meat cool in the water.
2. Boil eggs. Remove the fat from the beef if necessary. Finely dice the beef, sausage, rind stomach, pickles and hard-boiled eggs. Finely grate, dice or slice the onion.
3. Mix in a well seasoned marinade of vinegar, oil, cucumber broth, spices and herbs. Mix the marinade with the salad ingredients and let it steep. If you like, add more cucumber liquid. Season to taste again before serving.