John Myers
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Aspen with Hearty Fried Potatoes, Pickles and Beetroot Salad
The perfect aspen with hearty fried potatoes, pickles and beetroot salad recipe with a picture and simple step-by-step instructions.
Brawn:
- 375 g 1 Sülze vom Bauernhofladen
Hearty fried potatoes:
- 600 g Jacket potatoes from the previous day
- 150 g 1 Zwiebel
- 5 tbsp Sunflower oil
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 big pinches Sweet paprika
- 2 big pinches Ground caraway
Gherkins:
- 300 g Pickles / pickled
Beetroot salad:
- 350 g 1 Glas Rote Bete Abtropfgewicht
- 1 tbsp Tatarska Omacka
- 1 tbsp Light rice vinegar
- 1 tsp Sugar
Serve:
- 3 piece Radishes for garnish
- Tatarska Omacka
Brawn:
- Peel off the aspic and cut into slices (approx. 10 pieces).
Hearty fried potatoes:
- The day before: Wash the potatoes, boil them in salted water (2 teaspoons of salt) for about 20 minutes, peel them off and put them in the fridge. Halve the potatoes and cut into slices. Peel and quarter the onion, cut into small slices and assemble into pieces, heat sunflower oil (5 tbsp) in a pan, add the potato slices and fry. Always turn carefully with the pan lifter, with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), sweet paprika (2 big pinches) and ground caraway seeds (2 big pinches) Spice up. Now add the onion pieces (this way they cannot burn or turn black) and fry them with them.
Gherkins:
- Cut the gherkins decoratively.
Beetroot salad:
- Drain the beetroot through a sieve, add the Tatarska Omacka (1 tablespoon), light rice vinegar (1 tablespoon) and sugar (1 teaspoon), mix everything carefully and divide the salad between 3 salad bowls.
Serve:
- Drain the beetroot through a sieve, add the Tatarska Omacka (1 tbsp), light rice vinegar (1 tbsp) and sugar (1 tsp), mix everything carefully and divide the salad between 3 salad bowls.
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