Meat Salad with Potatoes

Peel the carrot and parsley root, leek and celery. Coarsely chop the vegetables. Rinse, halve and cook the unpeeled onion until golden brown with the cut side down in a hot pot. Pour in 2 -3 liters (approximately 8 1/2 - 12 1/2 cups) of water, sprinkle with salt and bring to a boil. 

Add the meat and the vegetables and simmer for about two hours. Skim off any foam. Remove and cool the soup, then pass the broth through a fine sieve. Measure out the amount specified for the vinaigrette and set aside to use the rest to use for other purposes. Peel the potatoes, cut into about one centimeter (approximately 1/2 inch) thick slices and cook until tender for about 15-25 minutes in boiling salted water, drain and let cool. Peel the onions, halve and cut into thin strips. Cook in boiling water, then drain in a colander. Peel garlic cloves and finely chop. Rinse the parsley, shake dry, pluck the leaves and coarsely chop. Finely dice the pickles.