Labskaus
culinary specialty from Northern Germany and Scandinavia
Labskaus (German: [ˈlapskaʊ̯s] ) is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherkin, or even herring into it, while others have these ingredients as side dishes.
Etymology
The origin of this word is uncertain. One possible source for the name could be Latvian labs kauss, meaning 'good bowl' or hotpot, or Lithuanian labas káušas, meaning the same. The dish became common among sailors during the Age of Sail. Potatoes and salted meats were standard fare and labskaus would stretch the meat supply. Labskaus is now commonly served in restaurants only on Germany's northern coast, as well as in traditional Danish restaurants.
Compare with scouse.
Preparation
The meal is traditionally prepared by boiling the beef in broth and then mincing it with the beetroot, onions, boiled potatoes and herring (some recipes use ham).
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