Leftover soup vegetable salad with tartar sauce

Cut the cooled carrots, parsley root, celeriac, and cooked potatoes left over from the broth into even, small cubes (about half a centimeter). If you do not have cooked potatoes or peas, steam them in a few minutes.

Finely chop the pickled gherkins and the peeled apple to a size similar to the cooked vegetables. Place all the diced vegetables, apple, and drained green peas into a large mixing bowl.

In a small bowl, whisk together the mayonnaise, sour cream, mustard, powdered sugar, and a few drops of fresh lemon juice until smooth. Season to taste with salt and freshly ground black pepper.