Clean, wash and chop the soup vegetables. Wash the beef. Put the soup greens, laurel, peppercorns, 1 teaspoon salt and 1-2 l water in a pot. Add meat and simmer for about 1 hour.
Wash the potatoes and cook them covered with their skins for about 20 minutes. Rinse the maties cold and pat dry. If they are too salty, soak them in cold water for about 1 hour.
Drain the potatoes and rinse with cold water. Peel while still hot and let it cool down. Remove meat from the stock. (Use broth for other purposes, e.g. for soups or sauces, freeze in portions).
Let beetroot balls drip off, collect the juice. Peel, quarter and core apples. Peel onion. Cut all prepared ingredients and cucumbers into equally sized cubes.
For the sauce, mix sour cream, mayonnaise and beetroot juice. Season to taste with a little salt, pepper and sugar. Mix the prepared ingredients with the mayonnaise and capers. Cover and chill for about 4 hours.
Boil eggs hard for 10 minutes. Quench the eggs, peel them and let them cool down. Then dice them and add them to the herring salad. Season to taste with salt, pepper and sugar.