Pickled beets with black pudding hash browns

Ingredients for 2 servings:

• 500 g beet(s) (autumn beet or white beet), sour
• 1 tsp, leveled caraway seeds
• 1 bay leaf
• 2 tbsp oil
• 1 small onion(s)
• 1 tbsp, leveled flour
• salt and pepper
• 1 tbsp, heaped lard (pork fat) or oil
• 200 g black pudding (1 large or 2 small sausages)
• 500 g potatoes, mainly waxy

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Boil the potatoes in their skins for 30 to 40 minutes, depending on their size, until soft. Place the turnips in a pot with the caraway seeds and bay leaf, cover with boiling water, and cook covered for about 30 minutes. Heat the oil. Add the finely diced onion and fry until lightly browned, then dust with flour and pour in the cooking water from the turnips. Stir everything well to create a smooth sauce. Add the cooked turnips, season with salt and pepper, stir, and keep warm. Peel the cooked potatoes while they are still warm and roughly mash them with a fork or potato masher. Peel the black pudding and cut into slices about 7 mm thick. Briefly fry the slices on both sides in 1 tablespoon of pork fat. Then remove the sausage from the pan and keep warm. Add the remaining pork fat to the pan and roast the mashed, salted potatoes in it. Once browned, stir in the black pudding and serve with the pickled beets. For two servings, one serving contains 836 calories. Note: Pickled beets are beets that are preserved in the fall through lactic acid fermentation, similar to sauerkraut and sour beans.