Edel-Labskaus
A meatless version of Labskaus, the traditional sailor's stew.
Region Bremen
Ingredients
- 14 ounces red beets
- 9 ounces potatoes
- salt and pepper
- 1 tablespoon caraway seeds
- 2 tablespoons vinegar
- white pepper
- salt
- sugar
- 1/3 cup milk
- 1/2 cup red beet juice
- 2 ounces butter
- 1 teaspoon finely diced orange peel
- 6 tablespoons cold-pressed canola oil
- 2 tablespoons fruit vinegar
- 2 ounces finely diced gherkins
- 2 shallots peeled and finely diced
- 1 bunch dill chopped finely
Instructions
- Wash the beets and place them, unpeeled, in salted water with a little sugar, one tablespoon caraway seeds and a splash of vinegar. Cook until tender. Allow the beets to cool, then peel and dice them.
- Peel the potatoes and cook them until done. Chop the peeled shallots and gherkins finely. Wash and finely chop the dill.
- Put 2 tablespoons of the beets aside and place the rest into a pan with the milk, butter, beet juice, a little caraway and the orange peel and bring to the boil. Add the cooked, drained potatoes and coarsely mash the mixture with a potato masher.
- Mix the oil, fruit vinegar, gherkins and diced shallots with the reserved beets and season with salt, pepper and dill. Serve this gherkin vinaigrette with the puree.
