Labskaus
Sign in to savethumb|Hamburg-style Labskaus with fried egg, gherkin, sliced beetroot, and [[rollmops]] Labskaus () 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.
Article
6 sectionsContents
- Etymology
- Preparation
- Similarly named dishes
- See also
- References
- External links
thumb|Hamburg-style Labskaus with fried egg, gherkin, sliced beetroot, and [[rollmops]] Labskaus () 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.