"Glutton" beef and pickle salad (Salat Obzhorka)

1. Simmer the beef in salted water over low heat for 1.5-2 hours until tender; let it cool in its broth (you can save the broth for soup), then cut into thin strips.

2. Meanwhile slice the onion into thin half-rings and cut the carrots into matchsticks or grate them coarsely.

3. Fry the onion in the oil in a frying pan for 5 minutes, add the carrots and cook for another 5 minutes until soft and lightly caramelised; let cool.

4. Cut the pickled cucumbers into thin strips.

5. Mix the meat, cucumbers, fried vegetables, crushed garlic and mayonnaise in a bowl; season with salt and pepper and chill for 30 minutes.

6. Serve cold with fresh bread.

Tip: "Obzhorka" means "gluttony" – because nobody can stop at one spoonful of this hearty salad; it's also a great way to use up leftover boiled meat.