Grandma`s Holstein Beet Pulp from Schlei
by Editorial Staff
Summary
| Prep Time | 2 hrs 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 3 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1.2 kg turnip (s), peeled and weighed
- 600 g potato (s), peeled and weihed
- 600 g carrot (s), peeled and weihed
- 1 ½ kg smoked pork chops with bones
- water
- 10 cooked sausages
- 1 tablespoon salt
- 1 teaspoon salt and pepper, black
- 1 teaspoon nutmeg
Print Recipe
Pin Recipe Instructions
- Let the Kasseler trigger at the butcher and leave the bones with it. Put these in a large saucepan and pour boiling water over them so that they are covered and cook for half an hour.
- Then add the smoked pork and the turnips, diced into approx. 2 cm pieces. While the bones are cooking, peel the potatoes and carrots and cut into 1 cm thick slices.
- After half an hour add the potatoes, carrots, cooked sausages and the tablespoon of salt to the bones. Top up with enough boiling water to cover all of the ingredients.
- After another half an hour, remove the bones, pour off the cooking water and collect a good 1 liter of it. Remove the Kasseler and the cooked sausages and keep warm.
- Leave the drained vegetables in the pot. Add 1 teaspoon each of pepper and nutmeg. Mash with the potato masher until the desired consistency is achieved, always adding some of the collected cooking water.
- Tip: To protect yourself from scalding your hand while stamping, wrap it in a wet towel.
- After completion, cut the pork loin into 1 cm thick slices, put it back in the beet stew along with the cooked sausage and keep covered on low heat until ready to serve. Season to taste
- At the Schlei you can eat medium-heavy or coarse sweet mustard with it. Further pickled beetroot. There is also a cold beer.
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