Labskaus (German:[ˈlapskaʊ̯s]ⓘ) is a culinary speciality fromnorthern Germany and in particular from the cities ofBremen,Hamburg, andLübeck. The main ingredients aresalted meat orcorned beef,potatoes, andonion. Some recipes putbeetroot, pickledgherkin, or evenherring into it, while others have these ingredients as side dishes.[1][2]
The origin of this word is uncertain.[discuss] One possible source for the name could beLatvianlabs kauss, meaning 'good bowl' or hotpot, orLithuanianlabas káušas, meaning the same.[1] The dish became common amongsailors during theAge of Sail. Potatoes and salted meats were standard fare andlabskaus would stretch the meat supply.Labskaus is now commonly served in restaurants only onGermany's northern coast, as well as in traditionalDanish restaurants.Compare withscouse.[citation needed]
The meal is traditionally prepared by boiling thebeef in broth and then mincing it with the beetroot, onions, boiled potatoes and herring (some recipes useham). Finally the base is fried inlard, condiments such asnutmeg,pepper,coriander, orallspice are added.[3][4]
Countless variations of the dish exist. For example, inBremen, 95 kilometres (59 mi) away from Hamburg,Labskaus usually is a preparation of friedcorned beef, onions and mashedpotatoes with the beetroot androllmops being served as a side dish.[5]
Variations of the dish are also to be found inScandinavia, generally without the use of herring. InDenmark, the dish is similar to the Bremen version, but without the herring and some times with addedgravy. InSweden,Lapskojs is a stew made with beef and mashed potatoes. InNorway, the wordlapskaus (nor) more often refers to a variation ofbeef stew often made with gravy, or in some cases other types of stew.[6]
The dictionary definition ofLabskaus at Wiktionary