John Myers
Ingredients for 6 servings:
- 200 g smoked bacon, diced
- 150 g shallot(s), diced
- 200 g bell pepper(s), pitted, skinned, diced
- 150 g carrot(s), diced
- 350 g mushrooms, diced
- 200 g gherkins, diced
- 500 ml vegetable broth, homemade or instant
- 100 ml cucumber juice
- 3 tbsp vinegar essence
- 1 tbsp, heaped sugar
- 2 tsp white pepper, finely ground
- 1,200 g potatoes, waxy, cooked from the previous day, sliced
- 3 tbsp, heaped dill, finely chopped
- 3 tbsp extra virgin olive oil
- n. B. Salt
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes
with mushrooms, absolutely delicious, absolutely simple
In a large casserole dish, first thoroughly fry the bacon, then add all the diced vegetables (including the pickles) and sauté. After about 10 minutes, deglaze with the vegetable stock and pickle juice. Add the vinegar essence, sugar, and pepper, and let the stock simmer for another 10 minutes so that the sweet and sour flavor can infuse the vegetables. Now add the sliced potatoes and fold them into the vegetable mixture with the shredded dill. Finally, add the olive oil, stir everything gently again, and season with salt if desired. This goes well with roasted meat, sausage, scrambled eggs, or fried eggs.
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