Boiled Beef with Potatoes, Dill and Cucumber

For the beef: Rinse the vegetables, cut into uniform chunks and place in a saucepan with the cold water and bring to a boil.

Add the meat, reduce to a simmer, cover and simmer, adding more water if necessary to completely cover the beef.

 After the beef has simmered 40 minutes add the juniper berries, bay leaves and herbs. Cover and simmer 1 hour.

For the potatoes: Scrub the potatoes and cook in a pot of boiling salted water along with caraway seeds until knife-tender, about 30 minutes. Drain and peel the potatoes.

For the vegetables: Peel the onion and chop finely. Heat the butter in a skillet and saute the onion until translucent. Peel the cucumber, cut into uniform cubes and add to the pan. Season with salt and pepper and cook until al dente, about 10 minutes.

Lift the meat from the broth and let rest 5 minutes. Cut into thin slices, arrange in bowls, sprinkle with salt and pour a little broth over.

Melt the butter in a large skillet, add the potatoes and sauté with the parsley until heated through.