Meat salad in sour cream

Ingredients for 4 servings:

• 2 cups of sour cream, 200 g each
• salt and pepper
• Sugar
• Sunflower oil
• white wine vinegar
• 2 tbsp mayonnaise
• 1 kg soup meat
• 1 class jar Cornichon(s), approx. 190 g
• 1 bunch of chives
• 1 bunch of parsley
• 4 eggs
• 1 bunch of radishes
• e.g. potato(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

à la mother-in-law

Mix sour cream with salt, pepper, a little sugar, sunflower oil, and white wine vinegar, and season to taste. If you like, you can add 1-2 tablespoons of mayonnaise. I won’t specify the amount, as everyone’s taste is different. Hard-boil the eggs. Cut the cooked broth (see the “Meat Broth” recipe) into approximately 1 cm cubes. Finely dice the gherkins and mix with the cream mixture. Let it chill overnight in the refrigerator. About 2-3 hours before serving, fold in the finely diced eggs and sliced ​​radishes. Just before serving, stir in the finely chopped parsley and finely chopped chives. Serve with either boiled or jacket potatoes. You see, even mothers-in-law can give you something good to take home. Tastes great, especially on mild spring evenings.