Summary

Ingredients

• 1 bunch soup greens (celery, leek, carrot, parsley)
• 1 liter water
• 1 kg soup meat, lean beef with few bones (e.g. leg slice)
• 2 bay leaves
• 2 tablespoon salt
• 1 cup tomato ketchup
• 60 g pickles, coarsely rated or finely chopped
• 200 g paprika, roasted, sweet and sour, mild, finely diced
• 50 g onion (s), finely diced
• 60 g onion (s) (pearl onions, sweet and sour, quartered or halved
• 2 teaspoons ajvar, hot
• some liquid from the roasted peppers
• salt and pepper

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Instructions

1. Cook the meat, water, soup greens, bay leaves and the 2 tablespoons of salt in a pressure cooker for about 1 hour. Let the meat cool in the broth. Place the saucepan in the refrigerator overnight to allow the fat to set on the broth.
2. Remove the meat from the broth, drain and remove fat and bones. There will be about 500 grams of lean beef left.
3. Pour the broth through a fine sieve to remove the solidified fat and soup greens. This strong meat broth can now be used as a basis for soups or stews.
4. Cut the cold meat as finely as possible and mix with the remaining ingredients. If necessary, the amount of ketchup and paprika broth can be increased. Salt and pepper do not have to be, but can be added if necessary.
5. It is best to let the salad stand overnight, then arrange it nicely, garnish the plates and serve with fresh baguette or farmhouse bread and butter.