Labskaus

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Hamburg-style Labskaus with fried egg, gherkin and rollmops

Labskaus (also spelled Lapskaus) is a culinary specialty from Northern Germany and in particular from the cities of Bremen, Lübeck, and Hamburg. 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 orders.[1]

Etymology[edit]

The origin of this word is uncertain. One possible source for the name could be Latvian Labs kausis, meaning 'good bowl' or hotpot, or Lithuanian labas káuszas, meaning the same.[2] The dish became a favourite of sailors and seamen during the time of the great ships and is now commonly served in restaurants on Germany's Northern coast.

Preparation[edit]

Labskaus with fried egg

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). Finally the base is fried in lard.

Countless variations of the dish exist. For example in Bremen, 95 km away from Hamburg, Labskaus usually is a preparation of fried corned beef, onions and mashed potatoes with the beetroot and a Rollmops being served as a side dish.

Variations of the dish are also to be found in Scandinavia, generally without the use of herring. In Denmark the dish is similar to the Bremen version, but without the herring and some times with added gravy. In Sweden, Lapskojs is a stew made with beef and mashed potatoes. In Norway, the word lapskaus more often refers to a variation of beef stew often made with gravy, or in some cases other types of stew, more or less identical to the Liverpudlian scouse.

See also[edit]

References[edit]

  1. ^ SPIEGEL Online on Labskaus in Hamburg (German)
  2. ^ SPIEGEL Online on Labskaus in Hamburg (German)