Lobscouse or Labskaus as it is called in Germany is a speciality served often in Hamburg, Bremen other parts of northern Germany as well as the Scandinavian countries.
The dish goes back to the days where sailors often spent many month on the sea and there was very little food that wouldn't go off during those long journeys. So the ship's cooks had to be inventive to with the few ingredients they had left on board. Among them were often pickled fish, gherkins, potatoes and beetroot which were used to make the dish that today is known in Germany as Labskaus. These ingredients are part of this lobscouse recipe from Hamburg as well. As is often the case with traditional dishes there are many different ways to prepare it.
The dish was for quite a while out of fashion and is not everybody's cup of tea but it has grown in popularity in recent times and can be found on the menu of many restaurants in Northern Germany. Apart from being very healthy it is as well a unique and rare experience for the taste buds and one that my wife and I really enjoy.
Preparation time: 15 minutes
Cooking time: at least 30 minutes
Resting time: 0 minutes
Total time needed: 45 minutes
Grade of Difficulty: easy
The History of (Lob)scouse (Food)
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