Blind chicken with cucumber salad

Ingredients for 6 servings:

• ¾ liter of water
• 375 g bacon, streaky, in one piece
• 500 g beans, green
• 250 g carrot(s)
• 3 apples
• 3 bulb(s)
• 500 g potatoes
• Salt
• 1 cucumber(s)
• 3 tbsp oil
• 1 tbsp vinegar
• Salt
• 1 tsp herbs, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Bring water to a boil and add a piece of bacon. Meanwhile, remove the strings from the beans, wash them, and break them into small pieces or “chop” them. Scrape and wash the carrots and cut them into small pieces. Peel the apples and pears, remove the cores, and slice them. Peel the potatoes and dice them. After the bacon has cooked for 1/2 hour, add the vegetables, fruit, potatoes, and a little salt and simmer for about 1 hour. Remove the bacon from the pot and chop it as desired. For the cucumber salad, wash, peel, and thinly slice the cucumber. Whisk the oil, vinegar, and salt with a fork until the salad dressing thickens. Stir in the herbs and cucumber slices. Serve separately.