Labskaus stew

Labskaus stew
Quantity Ingredient
500 g Potatoes
0,125 l Milk
0,125 l Broth
1 Onions
20 g Margarine
340 g Cans Corned Beef
50 g Beetroot
2 tbsp Beetroot juice
9 Rollmops Herring
3 Cucumber spice
3 Eggs
Pepper from the mill
0,25 tsp Sea Salt

Labskaus stew is an old simple Hamburg seafarer dish that gets its typical reddish color from beetroot. Salt Boil the potatoes and drain. Heat the milk and broth, add to the potatoes and crush with a potato masher. Dice the onion and fry in 10 g margarine until translucent. Mix the onions with the mashed potatoes. Cut the corned beef into cubes and mix with the mashed potatoes. Chop beetroot finely, fold stew under the Labskaus and colour with beetroot juice. Season Labskaus stew with pepper and salt. Fill Labskaus stew on preheated plates. Arrange rollmops, spice, cucumber and beetroot on top. Heat margarine in a pan. Fry the fried eggs, season with salt and place on the Labskaus stew.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
712 kcal
55 g
51 g
37 g

(C)opyright by Marions Kochbuch