Flanders Salad

Peel the eggs and cut them into eighths. Peel the potatoes while they are still warm and cut them into fine, even slices. Peel the onions and cut them into slices as well. Cut the unpeeled cucumber into fine slices. Drain the mushrooms and cut them into quarters. Cut the tongue and the cold beef brisket into equal-sized strips. Carefully mix all salad ingredients, arrange in a bowl and pour the vinaigrette. Leave the salad to stand for 10 minutes with the lid on. Heat the soup and pour it over the salad. Place the salad in the refrigerator for 20 minutes with the lid closed.

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