Peel and dice the potatoes and carrots. In a saucepan, cover with water, bring to the boil, add ½ teaspoon salt and cook the vegetables until soft.
Also dice the black pudding and the pickles and add 3-4 tablespoons of dried parsley to the potatoes and carrots. Season with cucumber stock from the pickled cucumbers, salt is no longer required. Simmer for another 5 minutes and then serve.
The vinegar is served at the table, everyone can season with it as they wish.
It`s an old family recipe and my favorite dish since I can remember!
Ingredients
Print Recipe
Pin Recipe