Sour Potato Pieces (Saxon Style)
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g smoked meat or ham sausae / Polish
- 6 large potato (s)
- 6 large carrot (s)
- 3 liters water
- 2 tablespoon chicken broth
- 1 large can (s) beans (green beans), drained
- 1 glass pickled cucumber (s)
- 1 teaspoon vinegar - essence
- 2 tablespoon sugar
- 4 sauce cakes
- salt and pepper
- possibly mushrooms
- possibly butter
Print Recipe
Pin Recipe Instructions
- Cook the meat in one piece in the water and then cut it into small pieces (advantage: you don`t need chicken broth). Those who prefer sausage can fry them in a little butter. Deglaze with water and chicken stock.
- Peel the potatoes and carrots, cut into bite-sized pieces and bring to the boil in the stock. Add the can of beans, cut the pickles into small pieces and add them too. Tip: add a little pickle sauce, this supports the sweet and sour taste. Season to taste with salt, pepper, vinegar and sugar.
- Finally, cut the sauce cake into very small pieces and let it melt in the liquid (do not let it boil anymore, turn off the stove and let it steep with the residual heat, that`s enough).
- For friends of mushrooms: adding a few porcini mushrooms or champions cut into small pieces doesn`t taste bad either! The potato pieces taste best after the second time they are warmed up, because they are then really pulled through!
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