Start by lightly cleaning the skins of your beets. It doesn't need to be thorough as the peels will be discarded later.

Place them in a pot with water and salt and bring to a boil.

Let them simmer for about 30 minutes - they should not become soft, just tender.

Let them cool down after the water has been drained.

Now you can gently rub off the skins.

Cut them into roughly equal slices and place them in a sterilized pickling jar rinsed with atamon.

Mix all the ingredients for the pickling brine in a pot and bring to a boil.

Pour the pickling brine over the beet slices in the pickling jar and close the lid once it has cooled down.

Cut the carrot, onion, and parsnip into smaller pieces and put them in a pot along with the heavy cream and bay leaf.

Bring it to a boil while stirring.

Then reduce the heat and let it simmer on its own for about 10 minutes. It will have reduced by about half.

Strain it into a new pot and discard the root vegetables.

Bring the pot to a boil and add lemon juice - this will thicken the sauce even more.

Season with salt.

Chop the parsley, if using both curly and flat-leaf parsley, use mostly flat-leaf.

Here, small potatoes with skins are used. They have been brushed under a water tap and put in a pot along with water, salt, and the parsley stems (which will be used for the sauce).

Bring them to a boil and let them boil uncovered for 8 minutes.

Turn off the heat and let them sit in the water for 8 minutes.

Heat a pan and melt the clarified butter.

Take the potatoes directly from the pot and place them on the pan. A bit of liquid should come with them. The goal is to make them shiny so they look extra attractive. If no liquid comes with them, it starts to fry, which is not the intention.

Sprinkle a bit of salt over them along with some parsley.

After a few minutes, they are beautifully shiny and clear and ready to serve.

Start by cutting the meat into uniform slices.

Be careful not to cut them too thin, about 7-8 mm is a good thickness.

Salt both sides of all the pieces.

Lay the meat in layers so they stick together.

Fry them at 200 degrees Celsius (392 degrees Fahrenheit) convection for 10 minutes.

Now spread them out so they do not touch each other. They should be placed on a drip tray/rack to drain the fat.

Give them 7-10 minutes, depending on the thickness.

Serve everything together and enjoy.