Preparation (about 45 min):
Season meat with salt and pepper, roast in hot olive oil on both sides to the point, cool. Make eggs, drain when cooled, remove the shell and cut into slices. Bring vegetable soup to a boil, add a dash of vinegar, stir in aspic powder, do not bring to a boil.
Pluck dill and marjoram, cut cucumbers into slices. Cut peppers into rings. Peel onions, cut into strips. Cut bacon into cubes. Peel potatoes, put them in cold water, cut radishes into roses. Dab potatoes well with paper towel, shave fine slices with a grater, repeatedly rub well with paper towel.
In a deep plate or dish, cover the bottom with peppers, egg slices, cucumber slices. Place the meat on top, spread the remaining egg slices, cucumber and peppers evenly on top, sprinkle with dill and marjoram, pour the aspic broth over it, and refrigerate for at least three to four hours.
Fry onions and bacon in hot olive oil, add potatoes, fry well, turn to the other side and continue roasting until golden. Season with salt and pepper. Stir mustard with oil, lime juice and honey, season with salt and pepper. Turn aspic, cut in half, arrange on a flat plate. Pour the mustard dressing all around the plate, form potatoes next to it, garnish with radishes.
Our tip: Use a bacon with