Labskaus, Vegetarian or Vegan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g beetroot
- 400 g potato (s), floury boilin
- 2 medium onion (s)
- 1 glass pickled cucumber (approx. 500 g filling quantity)
- Safflower oil
- salt
- Pepper from the mill, colorful
- Herbs, fresh, at will, e.g., cress or parsley
- capers, optional
- 1 teaspoon, leveled horseradish from the glass, optional
For the vegetarian option:
- 4 egg (s)
- 20 g butter
For the vegan variant:
- 300 g smoked tofu
- some linseed oil
Print Recipe
Pin Recipe Instructions
- Brush off the beetroot and potatoes and cook them with the skin in the pressure cooker with steamer insert for 10 minutes, then evaporate and allow to cool.
- For the vegetarian variant, boil 2 of the eggs hard, quench and let them cool, then cut into small cubes or for the vegan variant cut half of the smoked tofu into very small cubes, fry in a little oil and drain.
- Peel the onions, cut in half and cut into narrow strips, fry them in a pan in safflower oil and brown them really well for about 15-20 minutes, then put the fried onions aside.
- Fry the remaining two eggs, add salt and pepper or cut the remaining smoked tofu into 1 slice per portion, fry in a little oil and drain on paper towels.
- Peel the beetroot, grate half and cut the other half into cubes. Grate 100 g of the cucumber and cut the rest into cubes. Now peel and roughly mash the potatoes, mix with the grated beetroot and the grated cucumber. Add a Schwupps cucumber water and stir until the puree is nice and creamy. Refine with a little butter or linseed oil. Finally, fold the egg or tofu cubes and 150 g of the cucumber cubes into the puree and stir well, season with salt and colored pepper from the mill and, if desired, some horseradish from the glass.
- Arrange the puree, fried egg or tofu slice, fried onions and the remaining beetroot and cucumber cubes on the plates, sprinkle with cress or parsley and, if desired, with a few capers.
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