Pickled Meat Loaf with Sorrel and Potato Salad

For the Pickled Meat Loaves with Sorrel and Pea Salad, sauté the onions until translucent and knead well with the other ingredients. Form 12 loaves and gently fry. Then place in the marinade for 24 hours and refrigerate.

For the marinade, blanch the vegetables briefly and mix with the other ingredients.

For the sorrel and potato salad, boil the potatoes, peel while warm and slice. Mix the sorrel with the yogurt, season to taste and cover the potatoes with it.

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