Danish Labskaus

Ingredients for 4 servings:

• 500 g soup meat
• 2 large onions
• 1 bay leaf
• 1 carrot(s)
• 6 peppercorns
• 10 floury potatoes
• chives
• Beetroot, pickled
• 50 g butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Skipperlabskovs

Roughly dice the meat and onions, and melt the butter in a deep saucepan. When it’s a nut-brown color, add the meat and onions and brown them all over. Pour in enough water to cover the meat, add the spices and carrot, and simmer for an hour and a half. Then remove the carrot, add the peeled and finely diced potatoes, and simmer for another 45 minutes, until the potatoes are falling apart. Be sure to adjust the amount of potatoes to the amount of water—you want enough potatoes to absorb all of the soup. You can also simmer the Labskaus for longer; the potatoes and meat should fall apart nicely; then it’s perfect. Just before serving, sprinkle with chives and serve with pickled beets and perhaps a fried egg. Danish Labskaus doesn’t use salted meat, but it’s a popular leftover dish when you have leftover roast meat. The soup meat can easily be substituted with leftover roast meat.