Rye Rolls with Stew and Beets
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 7 h. 30 min.
Ready in
Ingredients
for
8
- Ingredients
- 500 grams salted Beef brisket
- 1 bay leaf
- 1 sprig thyme
- 2 sprigs parsley
- 1 bunch Soup vegetables
- 300 grams cooked potatoes
- 5 Pickled herring
- 1 onion
- 100 grams butter
- 2 Pickled cucumbers
- 100 milliliters Pickle juice
- 100 grams cooked Beets (from a jar)
- salt (and pepper)
- 20 small Rye rolls (party rolls)
Preparation steps
1.
Cook beef brisket with bay leaf, thyme, parsley and soup vegetables in boiling salted water for 50 minutes. Drain, allow to cool and chop.
Peel the potatoes and squeeze through a press.
2.
For the stew, cut the soused herring fillet into slices. Chop the dill pickle. Peel the onion, chop finely, and saute in a pan in 20 grams (approximately 1 tablespoon) butter. Add the herring fillet slices, chopped beef and dill pickle, and saute briefly. Add the potatoes and pickling solution, and season with salt and pepper.
3.
Cut the rye rolls in half, spread the cut surfaces with remaining butter, and toast briefly under the broiler, watching carefully.
Cut the beets into strips. Spread the stew over the toasted rolls and garnish with beets.
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