Rasol

Instructions

1. Place the beef and chicken in a large stockpot, cover with cold water and bring to a boil.
2. Skim carefully, then add the carrots, parsley root, celery, onions studded with cloves, garlic and spices.
3. Simmer gently for 2 hours, until the meat is very tender.
4. Remove the meats and set them aside. Strain the stock through a fine sieve.
5. Add the vinegar to the stock, adjust the salt and let it reduce for 10 minutes.
6. Off the heat, stir in the gelatine previously softened in a little cold water.
7. Cut the meats into small pieces and arrange them in moulds with the vegetable and egg garnish.
8. Pour the lukewarm stock over the top, then leave to set in the fridge for 12 hours before unmoulding.