John Myers
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North German Cuisine: Labskaus
The perfect north german cuisine: labskaus recipe with a picture and simple step-by-step instructions.
Spices:
- 1 size Onion
- 1 tsp Butter
- 150 g Beetroot
- 400 g Corned beef
- 125 ml Beef broth warm
- 125 ml Milk warm
- 3 tbsp Beetroot juice
- 2 tbsp Frozen parsley
- Salt
- Colorful pepper from the mill
- 1 pinch Nutmeg
Aside from that:
- 6 Eggs
- 3 tbsp Oil
- Beetroot as a side dish, amount to your own taste
- Sour cucumbers as a side dish, amount to your own taste
- Peel the potatoes and cook them in salted water. In the meantime, peel and finely dice the onion. Sauté in butter until translucent and set aside. Drain the beetroot while collecting the juice. Cut the corned beef and beetroot into cubes.
- When the potatoes are done, heat the meat stock and milk. Drain the potatoes and let them steam out. Roughly chop the potatoes. Pour in some milk and broth, then mash until the puree is not too firm, adding a little liquid every now and then.
- Put the corned beef and fried onions in the pot and chop everything with the potato masher. Finally add the beetroot, 3 tablespoons of beetroot juice and parsley and pound again until all the ingredients are well mixed together. Season with salt, pepper and nutmeg, keep Labskaus warm until serving.
- Heat a pan and fry the fried eggs in it, add a little salt and pepper. Arrange the Labskaus on preheated plates, pour a fried egg over each, and serve everything together with beetroot and pickles.
- TIP 5: If you like, you can also serve a rollmops or Bismarck herring as an additional side dish. The rollmops are actually part of the original recipe in the Bremen area, but that’s a matter of taste :-).
- Originally, Labskaus was an old seafarer’s dish, just for seafarers who could no longer eat solid food. In addition to northern Germany, this dish is also widespread in many Scandinavian countries, the preparation and ingredients vary. There are no reliable findings about the naming, but different assumptions.
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