Potatoes in Sour Sauce

Sauer Kartoffel

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • a few freshly boiled potatoes
  • the peel of 1 large lemon, cut in 3 or 4 large strips
  • 1 tablespoon of finely chopped onion
  • 1 or 2 tablespoons of vinegar
  • 1 gill of stock
  • 1 bayleaf, salt and pepper


Melt the butter in a saucepan and fry the chopped onion till it begins to brown. Sprinkle with a little flour, and when this browns add the hot stock gradually, and finally the vinegar, lemon peel, bayleaf and a seasoning of salt and pepper. Simmer for ½ an hour. Add the hot boiled potatoes, cut into small cubes, and simmer for 5 minutes. Remove the bayleaf and lemon peel, and serve.