Labskaus, a Sailor’s Feast
by meike peters
Whenever there was Labskaus on our table at lunch time, I was a happy child! It’s a traditional Northern European dish, sailor’s food with meat and vegetables stewed in broth, with a slightly sweet taste coming from gherkin, beetroot and potatoes.
It’s one of these recipes that evolved through the years, each region or country created their own variation on Labskaus and added or changed a few ingredients. It’s made with corned beef which is more common, sometimes with minced beef which I prefer. Some cities in the North of Germany, like Hamburg or Bremen, mix soused hering (Matjes in German) in, others have it on the side, or they add a fried egg like I do which is completely unacceptable for some. The beetroot causes the same controversy, I like it as it adds some sweetness and it creates a pretty colour. When it comes to the soused hering, I leave it out, it’s not my thing. You can find Labskaus in many Scandinavian countries as well but generally without the fish.
When I have this hot stew on my plate I’m still as happy to enjoy it as I was as a child!
Labskaus
For 4 people you need
minced beef 600g / 21 ounces
potatoes, peeled, cut into cubes, 600g/ 21 ounces
beetroots, peeled, cut into cubes, 500g / 18 ounces
medium sized onions, chopped, 2
broth 1 liter
bay leaf 1
garlic, cut in half, 2 cloves
cloves 5
pickled gherkin, chopped, 6-10
liquid from the pickled gherkin 4 tablespoons plus more
salt and pepper
olive oil for frying
organic eggs 4
butter for frying
In a large pot, heat some oil and fry the onions until golden and soft. Add some more oil and fry the minced beef for a few minutes until all the liquid has evaporated. Add the other ingredients (except the gherkin, their liquid and the eggs) and cook for an hour. Season with salt and pepper and add the gherkin and their liquid to taste.
Fry the eggs in a little butter, leaving the egg yolks soft, and put one of them on top of the Labskaus in each plate.
For an original Labskaus it’s way too saucy. Labskaus has to look like a pink chunky potatoe mash. 😉 It’s an seaman dish and was made to don’t “fall off” your plate when the waves are high. 😉
That’s how I know it from my mother. Not being on a ship allowed us to have it more saucy 🙂 I had it in Hamburg once where it was mashy like you describe, I prefer it saucy. Thanks for visiting!
I made this last night without the meat (so I don’t know if we could still call it Labskaus, but I suppose it could be one variety?!). I had no idea how the gherkin would change the flavor, so I tasted it without the gherkin first (rather sweet), then I added the gherkin… what a surprise! I loved it. Even my husband, who hates vinegar and was rather skeptical, loved it. Thanks, Meike!
You’re welcome Kyoko! That’s great, you created a vegetarian Labskaus! It’s true, the pickled gherkin make all the difference and add the right sweetness. I understand your husband, the list of ingredients and the look of this meal is a bit strange. I’m ver happy you liked it! Meikexx
Oooh, so ein leckeres Labskaus habe ich noch nie gesehen! Bei uns war das immer ein eher graues Kartoffelpüree. Lecker, aber eher unappetitlich…
Hummel Hummel!
Das macht die rote Bete! Sieht gleich schöner aus und unterstützt die Süße des Labskaus!
Schönes Wochenende!
Meike