John Myers
Labskaus – Specialty from North …
The perfect labskaus – specialty from north … recipe with a picture and simple step-by-step instructions.
- 500 g Floury potatoes
- 1 teaspoon Vegetable broth powder
- 2 Fresh onions
- 200 g Corned Beef German
- 150 g Pickled gherkins pickled
- 150 g Beetroot preserve drained
- 2 tablespoon Beetroot brew
- 2 tablespoon Pickled cucumber stock
- 2 Eggs
- Butter for frying
- Black pepper from the mill
- Salt
- Freshly grated nutmeg
- 2 Rollpugs or more
- Peel and cut the potatoes, cover with water and season with the vegetable stock and cook for about 20 minutes.
- While the potatoes are cooking, grate one onion finely and cut the second into small cubes; Put one of the cucumbers aside for garnish, finely dice the rest, also set aside some of the beetroot for garnish and finely dice the rest here too; Coarsely chop the corned beef.
- Fry the diced onion in a pan with a little butter until translucent, add the corned beef and continue to fry, turning until it has become a mush, then set the pan aside.
- Drain the cooked potatoes and collect the stock, it may still be needed. Roughly mash the potatoes with a masher (they can still be a bit chunky), then add the raw grated onion, the contents of the pan and the cucumber and beetroot cubes and mix everything together well. Heat again on the stove and mix in the stock of cucumber and beetroot.
- If the consistency is still too firm, you can add a little more potato stock (this differs depending on the type of potato). Season the dish with freshly ground pepper, nutmeg and salt. Fry the eggs with butter into fried eggs and serve everything together.
- Labskaus is traditionally served with a pickle, slices of beetroot and a fried egg to top it off. And mostly (we like that too) with a rollmop as well.
- Bon appetit !!
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