Danish Labskaus

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.