Labskaus

Labskaus (also spelled Lapskaus) is a culinary specialty from Northern Germany and in particular from the cities of Bremen, Lübeck, and Hamburg. 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 word Labskaus (English lobscouse) (originally lob's course) or lapskaus, comes from Norwegian for "stew" and refers to a meat based stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool. The origin of this English word is uncertain  but it may be related to "loblolly", a word from an obscure Devonshire dialect where "lob" is probably an onomatopoeic description of bubbling . Another possible source for the name could be Latvian Labs kausis, meaning 'good bowl' or hotpot, or Lithuanian labas káuszas, meaning the same.  The dish became a favorite of sailors and seamen during the time of the great ships and is now commonly served in restaurants on Germany's Northern coast.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.Countless variations of the dish exist. For example in Bremen, just about 100 km away from Hamburg, Labskaus usually is a preparation of fried corned beef, onions and mashed potatoes with the beetroot and a Rollmops being served as a side dish.

Variations of the dish are also to be found in Scandinavia, generally without the use of herring. In Denmark the dish is similar to the Bremen version, but some times with added gravy. In Sweden, "Lapskojs" is a stew made with beef and mashed potatoes. In Norway, the word "lapskaus" more often refers to a variation of beef stew often made with gravy, or in some cases other types of stew, more or less similar to the Liverpudlian scouse. When gravy is added, this dish is sometimes also called "brun lapskaus" (brown lapskaus). Another often encountered Norwegian variety is "lys lapskaus" (light lapskaus), which is a stew made with vegetables, pork meat or pork sausages, and a béchamel sauce. A simpler "Norwegian Farmers' Stew" Lapskaus can be found with potatoes, chunks of ham, onions, salt and pepper. Yet another version is called "suppelapskaus" (soup lapskaus), where the gravy has been substituted by a light beef stock. Because of the alleged prevalence of the various dishes in that area, a part of Eighth Avenue in Brooklyn, New York, once occupied by a Norwegian immigrant community, gained the name Lapskaus Boulevard.

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