A meatless version of Labskaus, the traditional sailor's stew.
Course Entree
Cuisine Bremen, Hamburg
Region Bremen


  • 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


  • 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.

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