Viking Pot
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat
- 1 slice (s) toast, alternatively bread or breadcrumbs
- 1 kg potato (s)
- 1 leek
- 5 carrot (s)
- 300 g peas (frozen)
- 1 onion (s)
- 200 g whipped cream
- Vegetable stock cubes
- Corn starch, alternatively flour
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cut into pieces of the same size and cook in salted water until al dente. Before they are completely done, drain the water and put the potatoes aside.
- Finely chop half of the onion. Mix well together with the minced meat, a moistened toast, alternatively bread or breadcrumbs, salt and pepper. Shape the minced meat into small balls and fry them in oil in a hot pan. When you are nice and brown, set aside.
- Peel the carrots, cut into small strips and sauté together with the rest of the onion in a large saucepan. Wash the leek and cut into half rings. After 5 minutes, add the leek and peas to the saucepan. Sauté briefly and dust with corn starch or flour.
- Now dissolve the vegetable stock in one liter of water to taste. Deglaze the vegetables with the stock and cream. Turn up the temperature and bring to the boil while stirring. Add meatballs and potatoes. Let it boil again.
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