Labskaus
gherkin, sliced beetroot, and rollmops
Labskaus (German:
Etymology
The origin of this word is uncertain. One possible source for the name could be
sailors during the time of the great ships. Potatoes and salted meats were standard fare and labskaus would stretch the meat supply. Labskaus is now commonly served in restaurants only on Germany's northern coast, as well as in traditional Danish
restaurants.
Compare with scouse.[citation needed]
Preparation
The meal is traditionally prepared by boiling the beef in broth and then mincing it with the beetroot, onions, boiled potatoes and herring (some recipes use ham). Finally the base is fried in lard, condiments as nutmeg, pepper, coriander, or allspice are added.[3][4]
The dish is similar to the British hash.
Countless variations of the dish exist. For example, in
Bremen, 95 kilometres (59 mi) away from Hamburg, Labskaus usually is a preparation of fried corned beef, onions and mashed potatoes with the beetroot and Rollmops being served as a side dish.[5]
Variations of the dish are also to be found in
beef stew often made with gravy, or in some cases other types of stew,[6] more or less identical to the Liverpudlian scouse
.
See also
- German cuisine
- Hash (food) – Culinary dish of chopped meat, potatoes, and fried onions
- List of beef dishes
- Lobscouse – Scandinavian meat and potato stew
- Scouse (food) – Stew made from meat, potatoes and onion
References
- ^ a b "Labskaus in Hamburg (German)". SPIEGEL Online. Der Spiegel. August 27, 2010.
- ISBN 978-3-7822-1079-9.
- ^ "Labskaus mit Rote-Bete-Salat, recipe". NDR.
- ISBN 978-3-411-70392-0.
- ^ "labskaus". German Culture. January 31, 2017. Retrieved September 11, 2022.
- ^ "Lapskaus: a Hearty Norwegian Stew". Nordic Nibbler. November 8, 2010. Retrieved September 23, 2022.
External links
The dictionary definition of Labskaus at Wiktionary
