I once went to Rügen for vacation and had the best Labskaus ever. Even years later my spouse still talks about it.
found a picture he took
Idk about the German variant, but the Norwegian one is just canteen slop except the recipe is written down. Potatoes and some other root veggies with some unspecified meat in a vaguely brown sauce. Easy to make in bulk, uses cheap ingredients, tastes entirely okay.
Labskaus is one of the few things I’m still kinda missing since going vegan. Not that there are no recipies out there, I have just not found one that seemed to be convincing enough for me to try. Sometimes there’s even eggplant in it or something.
And I know no other vegan who tried a labskaus recipe before and can report.I personally like this recipe: https://rezepte.utopia.de/labskaus-vegetarisches-rezept-fuer-den-norddeutschen-klassiker-235
It is pretty basic, but in my opinion comes close enough to Labskaus. Sometimes I scramble tofo into it (and add a bit of kala Namak for the egg vibe), but I don’t think it makes it significantly better.
Been there. Tried it. Hm. Yes, OK. But kinda underwhelming. Still a poor man’s food IMHO.
Still a poor man’s food IMHO.
Well, that’s most of northern Germany’s cuisine.
Name sounds a lot like Lobscouse, which is a northern European thing, not just northern German. In Norway we call it Lapskaus.
The dish seems to have evolved differently, though. In Norway it’s basically diced potatoes, carrots and other root vegetables, leeks and some kind of meat – often ham hock if you want to keep it cheap, or sausage if you want to keep it cheap and simple. Spiced with salt and pepper, boiled to a mush and traditionally served with flatbrød
It’s still a really good choice if you want something that’s cheap, healthy and simple to make – especially since our stores sell frozen packages of pre-diced vegetables precisely for this purpose.
am I missing something, or is it just corned beef hash, a perfectly ordinary dish (that often comes with pickled herring on the side, which some people might find objectionable, but is not actually an essential part of the Labskaus itself)
Should be cured beef/salted beef with mashed potatoes and beetroot, served with a fried egg and pickles on top (hering is optional).
Corned beef is a modern day cheap substitute.
Honestly sounds just fine to me.
It’s disgusting, I was tortured with this when I was a child. Northern Germany “cuisine” (if you could even call it that) doesn’t have much to offer.
You may or may not like Labskaus. Some people just don’t know what is good, and that is fine. But saying that northern German cuisine has nothing to offer is a blatant lie.
Half of that is just fish.
I mean, it’s coastal land. Fish is a main staple in any cuisine close to the sea.
Actually, only a third of that is fish.
Also, there are a lot more dishes if you don’t like fish, I just presented a small selection.
Is it similar to Scottish Haggis, which is celebrated yearly at Burns supper?
No. I think the closest comparison for Haggis would be Knipp, another dish from northern Germany made from a variety of pork meat including liver, or Pfälzer Saumagen (also pork but a stuffed stomach).
No, it’s quite different. We have a dish that is a little bit like haggis in Germany as well: Pinkel is a savoury sausage with cereal. It’s eaten in the winter, together with cooked kale, mainly in and around Bremen.
According to Wikipedia, Labskaus is known as (Lob)scouse in the Liverpool area, but the picture in the Scouse article looks like a completely different dish, than what you’d find in Germany.
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