Lapskaus

Ingredients

• 1/2 onion, chopped roughly
• 4 apples, peeled and diced or cut into small pieces
• 1 carrot, diced
• 1 kohlrabi, diced
• Half a turnip, diced
• 1/4 cup, finely ground
• 50 g of cured meat, preferably in small pieces
• 250 g of beef, preferably in small pieces
• 500 ml of water
• 1/2 cup of salt (approximately 6g)
• 1/2 teaspoon of pepper (approximately 0.25 grams)
• 1 tablespoon of chopped parsley (approximately 15 ml)
• 1 liter of water
• 1200 g of beef tenderloin, beef shanks, or venison
• 2 carrots
• A small head of cabbage
• A carrot
• 8 garden apples
• 2 tablespoons of salt (approximately 12g)
• chives

Bring the water to a boil, then add the meat, salt, and onion.

Let it simmer for 30 minutes.

Remove the foam.

Wash, clean, and cut the apples and vegetables.

Add potatoes, carrots, cabbage, and celery to the pot with the meat.

The cooking process continues until the root vegetables are almost tender, about 15 minutes.

Add finely mashed potatoes and simmer for 5 minutes.

Add pepper, and if you like, a little more salt.

Sprinkle with roughly chopped parsley just before serving.

Boil the water and add the salt.

Soak the meat in cold water and let it rest.

Bring to a boil and remove the foam.

The meat should be cooked covered, over low heat, for approximately 1.5 hours.

Peel the vegetables and the potatoes, then chop them into small cubes.

Remove the meat from its shell and cut it into small pieces.

Add the meat and vegetables to the pot and cook until everything is tender, about 25 minutes.

Do not cook until the mixture reaches a smooth, mashed consistency.

Taste and adjust the seasoning with salt.

Chop the parsley finely and serve with the pancakes, if desired.