Labskaus

Labskaus ( listen ) (also spelled Lapskaus) is a culinary specialty 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 orders.

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 káuszas, meaning the same. The dish became common amongst sailors and seamen during the time of the great ships. Potatoes and salted meats were a standard fare and Labskaus would make a less than fresh cut of meat more palatable and stretch the meat supply. Labskaus is now commonly served in restaurants only on Germany's Northern coast. Compare with (lob)scouse.

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.

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