Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.