Herring salad à la Moni

Ingredients for 5 servings:

• 5 gherkins, depending on size up to seven
• 220 g beetroot, from the jar
• 6 herring(s) (herring fillet), from the refrigerated section
• 1 apple
• 1 piece(s) celery
• 100 g meat sausage
• 30 g capers
• 350 g leg(s) or soup meat
• 4 eggs
• 250 ml mayonnaise
• Salt
• pepper
• e.g. broth, instant

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 40 minutes

hearty

Place the meat in a small pot with about 500 ml of water, add a little salt or, if desired, 1-2 teaspoons of instant stock. Bring to a boil, place the lid on top at an angle, reduce the heat, and let it simmer. In the meantime, hard-boil the eggs, peel, core, and finely dice the apple. Chop the cucumbers, herring, bologna, and beetroot, and place everything in a bowl. Reserve the beetroot juice. Dice the celery, but set aside. Rinse the cooked eggs, peel them, and also dice them finely, and add them to the bowl. Add the capers and mayonnaise to the bowl and mix everything well. If it’s not runny enough, or if you want more color, add a little of the beetroot juice. Season to taste with salt and pepper. After about 45 minutes, add the diced celery to the meat and simmer for another 15 minutes, until tender. Then strain everything through a sieve, reserving the liquid. Pour the liquid into preserving jars, let it cool, and store it in the refrigerator or cellar. This will make a delicious beef stock for soup or seasoning. Now, shred the meat and add it to the bowl with the celery and the other ingredients. Mix thoroughly and season again if necessary. Cover and refrigerate overnight.