Labskaus Tradition From East and West

1. ) Mecklenburg style – preparation (about half an hour):

Clean and make potatoes and remove peel. Sauté onions in hot butter until translucent*, add corned beef, mash with a fork, add cured pork passed through a meat grinder, stir in well, season with salt and pepper.

Add cooked, peeled potatoes with a fork, stir in clear soup and season with nutmeg.

Roast fried eggs in hot olive oil. Cut dumplings from the Labskaus, place on a flat plate all around, add rollmops and fried egg, sprinkle Labskaus dumplings with chives, garnish with thyme sprig.

2. ) Holsteiner Labskaus with MatjesHolsteiner Art – preparation (about half an hour):

Clean and make potatoes, remove peel. Sauté onions in hot olive oil until translucent*, add corned beef, mash with fork, stir in finely diced matjes, season with pepper, pour in beef broth, stir in. Press in cooked, peeled potatoes with fork and season with nutmeg.

Fry eggs in hot olive oil until done. Cut Labskaus into dumplings with a tablespoon and place on a flat plate. Arrange beet cut into strips in the middle of the plate, add rollmops and fried egg. Add cucumbers cut into fans, sprinkle Labskaus dumplings with chives and garnish with thyme sprigs.

(*= sauté a little, fry briefly – remark of the creator of the recipe)

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