Sommerlicher Labskaus (Druckversion)

Eine leichte Sommervariante des klassischen norddeutschen Gerichts mit frischen Zutaten und einem Hauch von Rauchpaprika.

# Zutaten:

→ Vegetables

01 - 500 g potatoes, peeled and diced
02 - 200 g beetroot, cooked and diced
03 - 1 medium onion, finely chopped
04 - 200 g carrots, diced
05 - 100 g pickles, finely chopped

→ Proteins

06 - 250 g lean corned beef, diced
07 - 2 large eggs

→ Spices

08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1 tsp smoked paprika

# Anleitung:

01 - Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and set aside.
02 - In a large skillet, sauté the chopped onion and carrots in a bit of oil over medium heat until softened, about 5-7 minutes.
03 - Add the diced corned beef to the skillet and cook until heated through, stirring occasionally.
04 - Mash the boiled potatoes and stir in the sautéed mixture, beetroot, pickles, smoked paprika, salt, and pepper until well combined.
05 - In a separate pan, fry the eggs sunny-side up.
06 - Serve the Labskaus topped with a fried egg.

# Hinweise:

01 - For a vegetarian version, substitute corned beef with lentils or chickpeas.
02 - Pair with a light, crisp white wine for a refreshing meal.

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