Name: Labskaus Original
Total time: 1 h

This is the original – Labskaus – recipe, as it cooked my father in the Navy 40 years ago. It has nothing to do with the ready-bought products in which fish or possibly – for coloring – beet is mixed! Its pink color comes only from the salting of the meat! The meat from the butcher 2 days pickle – or possibly itself with enough pickle salt!

Soak for 4-6 hours before preparation so that it is not too spicy.

Separately, make meat al dente.

Peel potatoes, also make al dente.

Remove peel from onions, don’t over cut and fry in enough butter until translucent. They must not turn brown!!!!!!!!

Put meat and potatoes through meat grinder – coarsest slice. It is really important to have a coarse slice, it should not be mush!

Mix in large baking bowl, pour in meat broth until just mushy consistency is reached. Season with pepper. Serve with rolled breadcrumbs – now comes the fish – and with just half-boiled eggs. Those who want can put a fried egg on their unit.

Before and behind it an aquavit, plus beer.

If you’re going to do the work, you might as well cook a big mass. Like almost every stew, Labskaus tastes even better warmed up. It is easy to freeze. Simply bring to the boil again and keep warm in a water bath.

Labskaus Original

Ingredients:

Instructions:

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