Labskaus

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and halve the onion. Bring water to the boil in a suitably large saucepan. Add the onion, bay leaf, parsley root and parsley and simmer for 10 minutes. Add the beef and boil everything for 1 further hour. Peel and quarter the potatoes, then add them for the last 25 minutes of cooking.

2. 02

   Lift all the ingredients out of the cooking liquid and leave to cool slightly. Reserve the cooking liquid. Mash the potatoes. Pass the meat, onion, matjes herring fillets and half the beetroot through the medium plate of a meat mincer. Mix with the potatoes. Finely dice the remaining beetroot and the gherkins, then fold into the potato and meat mixture. Stir in 100 ml of the cooking liquid. Season to taste with salt and pepper.

3. 03

   Fry the eggs in the butter, sunny-side up. Season with salt and pepper.

4. 04

   Divide the labskaus between four plates, sprinkle with parsley and top each with a fried egg.

5. 05

   If liked, serve sliced gherkins and beetroot separately alongside the labskaus.