Labskaus

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the soup greens and cut into large pieces. Peel and quarter 1 onion. Put the soup greens, onion quarters, bay leaves, peppercorns, allspice, cloves and about 3 litres of water in a large pot and bring to the boil covered.

2. 2

   Wash the meat, dab dry, add to the boiling water, bring to the boil and skim off. Simmer gently for 2 1/2-3 hours with slightly opened lid.

3. 3

   Wash, peel and cut the potatoes into pieces. Cover the potatoes and cook them in little boiling salted water for about 20 minutes. Drain beetroot and gherkins and collect the stock. Chop 300 g beetroot and 200 g g gherkins.

4. 4

   Peel and finely dice the remaining onions. Wash parsley, shake dry and chop, except for something to garnish.

5. 5

   Remove the meat from the stock and let it cool down a little. Measure out 250 ml stock. Heat 15 g fat in a frying pan, fry onions until soft. Drain the potatoes, let them evaporate and mash them, while gradually adding the measured stock.

6. 6

   Add onions, beetroot and gherkins to the potatoes and stir in. Add approx. 100 ml beetroot stock and mix well. Remove bones and fat from the meat. First cut the meat into thin slices, then dice or pluck it (meat almost falls apart by itself!).

7. 7

   Stir the meat into the potato mixture, season with salt, pepper and cucumber stock. If the lobscouse is still too firm, stir in some beef stock or red beetroot stock.

8. 8

   Heat 15 g fat in a pan and fry the eggs in it. Arrange on plates with lobscouse and a rollmop on each plate. Sprinkle with parsley and garnish. Add remaining beetroot and gherkins.

Nutrition Facts

KCAL
620 kcal

CARBS
44 g

FATS
28 g

PROTEINS
37 g