Danish Labskaus
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g soup meat
- 2 large onions
- 1 bay leaf
- 1 carrot (s)
- 6 grains pepper
- 10 potato (s), floury
- chives
- Beetroot, pickled
- 50 g butter
Print Recipe
Pin Recipe Instructions
- Roughly dice the meat and onions and froth the butter in a high saucepan. When it is nut brown, add the meat and onions and brown all over. Pour water over so that the meat is well covered, add the spices and carrot and let everything simmer for an hour and a half. Then remove the carrots again, add the peeled and diced potatoes and simmer for another 45 minutes until the potatoes fall apart. It is essential to adjust the amount of potatoes to the amount of water - there should be enough potatoes to soak up all of the soup. You can also let the Labskaus simmer longer, potatoes and meat should fall apart nicely, then it`s perfect. Just before serving, sprinkle with chives and serve with pickled beetroot and possibly a fried egg.
- Cured meat is not used for Danish Labskaus, but it is a popular leftover food if you have leftovers, etc. The soup meat can easily be replaced with leftover meat.
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