Germany Labskaus

Labskaus is a traditional dish from northern Germany with deep historical and cultural roots. It originated in the 18th and 19th centuries among maritime communities, particularly in port cities like Hamburg and Bremen. Sailors favored Labskaus for its durability and nutritional value. Made from long-lasting ingredients such as corned beef, potatoes, and pickled beets, this hearty meal sustained sailors during long voyages and became a staple of seafaring life.

Culturally, Labskaus reflects the ingenuity and resilience of German seafarers. They adapted their culinary practices to the harsh conditions at sea. Over time, this dish has evolved and found its place in German cuisine, symbolizing the country’s rich maritime heritage. Today, Germans enjoy Labskaus not only for its robust flavor but also as a nostalgic reminder of their seafaring history. Whether served in traditional coastal restaurants or at home, Labskaus remains a beloved part of German culinary culture, celebrating the ingenuity and perseverance of its maritime past.

Germany Labskaus

Preparation Time 30 mins Cooking Time 20 mins Total Time 50 mins Difficulty: Intermediate

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Author: daurora Cooking Method: Boiling, Pot Cooking Cuisine: Europe, Germany Category: Main Courses Features of the Recipe: High Protein Low Carb Pescetarian

Ingredients

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• 750 g potatoes (peeled)

• 2 onions (chopped)

• 500 g flaked veal

• 3 gherkins

• ³⁄₄ cups pickle juice

• salt

• black pepper

• allspice (ground)

• 3 slices beet (optional)

• butter

• 4 eggs (cooked)

• 4 pcs fillet herring (straight or pickled)

Instructions

1. Boil the potatoes by placing them in a pot filled with water.

2. Meanwhile, saute the finely chopped onions in a little oil until they turn pink.

3. Chop the meat as thinly as possible. Grind the chopped meat with a meat grinder to a puree consistency.

4. Place the crushed meat on top of the pink onions, mix, close the lid of the pot and fry for 3-4 minutes.

5. Chop the gherkins and put them in the pot. Add pickle juice on top.

6. Add salt, black pepper and allspice and mix.

7. Add chopped beets if desired. Let it cook for 10 minutes.

8. Mash the boiled potatoes until they have a puree consistency but are not too large.

9. Add the potatoes to the meat mixture you prepared and mix. If the mixture is too thick, you can add a little more pickle juice.

10. Put the mixture on the plate. For each portion, cook 1 egg and place it on the mixture.

11. Place the herring flat or rolled up next to it.

12. Serve garnished with pickles and beets. Guten Appetit!

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