Boil the beef brisket with bay spice, salt and root vegetables (use the clear soup for soup as you like).
Cut the cooked soup meat into small leaves and set aside for the time being. Heat the oil, sauté the onion slices in it, sprinkle with a tiny bit of sugar, add 1 bay leaf spice and let everything brown slightly together.
Next, add the halved sliced gherkins (or pieces of mustard gherkins) and the sliced soup meat, season with garlic salt, enough pepper and 1 tbsp. vinegar (or gherkin broth), steam well, later dust with flour and fill up with a quarter of a liter of strained clear soup.
Bring to a boil, remove from heat, fold in grated horseradish and chopped chives and serve with mashed potatoes or bread dumplings and celery salad.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.