Lübeck National

Ingredients for 4 servings:

• 500 g swede(s)
• 500 g potatoes, floury
• 2 onions
• 300 g carrot(s)
• 750 g smoked belly
• 2 tbsp vinegar
• 2 tbsp sugar
• e.g. meat broth
• possibly salt
• black pepper
• 1 bunch of parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Swede stew

Cut the bacon into cubes of about 2 cm. Peel and roughly chop the onions. Wash, peel, and dice the potatoes and turnips into pieces of about 2 cm. Trim and peel the carrots, then cut them into large slices or cubes. Brown the bacon in a wide cast iron pot, add the onions, and glaze. Add the diced turnips, carrots, and potatoes and fry while stirring. Reduce the heat to low, then coat the contents of the pot with the sugar; caramelize. Deglaze with vinegar, increase the heat to high, and reduce/reduce the liquid. Pour in the hot stock, bring to a boil briefly, then simmer over low heat for about 1.5 hours. Season with black pepper and a little salt, if desired, and sprinkle with chopped parsley. Lübecker National is served hot and tastes even better reheated than freshly prepared. Serve with a slice of black bread and a cold beer. Variations: If you prefer a leaner dish, you can use less bacon and cook with smoked pork and/or cabbage sausage (Mettenden) instead. The cabbage sausage should be cooked in one piece and cut up just before serving.