Labskaus – vegetarian or vegan

Ingredients for 2 servings:

• 300 g beetroot
• 400 g floury potatoes
• 2 m.-sized onion(s)
• 1 jar of pickled gherkins (approx. 500 g capacity)
• safflower oil
• Salt and pepper, mixed, from the mill
• n. B. Fresh herbs of your choice (e.g. cress or parsley)
• n. B. Capers, optional
• 1 tsp, leveled horseradish from the jar, optional
• 4 eggs
• 20 g butter
• 300 g smoked tofu
• some linseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

two variations, twice as delicious

Brush the beetroot and potatoes and cook with the skins on in a pressure cooker with a steamer insert for 10 minutes, then steam off and let cool. Peel the onions, halve them, and cut them into thin strips. Fry them in a pan in safflower oil and brown them for about 15-20 minutes, then set the fried onions aside. For the vegetarian version, hard-boil two of the eggs, refresh them and let them cool, then dice them. For the vegan version, cut half of the smoked tofu into very small cubes, fry them quickly in a little oil, and let drain. Peel the beetroot, grate half, and dice the other half. Grate 100g of the cucumber and dice the rest. Now peel the potatoes and roughly mash them, mix them with the grated beetroot and cucumber. Add a splash of cucumber liquid and stir until the puree is nice and creamy. Finish with a little butter or linseed oil. Finally, fold the egg or tofu cubes and 150g of the cucumber cubes into the puree and mix well. Season to taste with salt and freshly ground pepper, and a little horseradish from a jar, if desired. Fry the remaining two eggs into fried eggs, season with salt and pepper. Cut the remaining smoked tofu into one slice per serving, fry in a little oil, and drain on kitchen paper. Now arrange the puree, fried egg or tofu slice, fried onions, and the remaining beetroot and cucumber cubes nicely on the plates, garnish with cress or parsley, and, if desired, a few capers.