Potato and romaine lettuce

Ingredients for 4 servings:

• 2 heads of romaine lettuce
• 1 kg potatoes
• 1 m.-sized onion(s)
• 250 ml vegetable stock
• 5 tbsp apple cider vinegar
• 1 tbsp fish sauce
• n. B. Salt
• n. B. Sesame oil, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Boil the potatoes in plenty of salted water, drain, rinse, and peel. Finely dice the onion. Set aside a few leaves for garnish and cut the rest into bite-sized pieces. I tear the lettuce into pieces; it looks better. Pour the hot broth and all the other ingredients over the potatoes and let it simmer. Serve cooled or while still warm. Drizzle with the oil before serving.