500 g of raw leeks per person
powdered thickening agent
Cut the dark green leaves from the leeks, as well as the root part. If the leek has a hard (opaque white) or hollow core, remove that part. Wash thoroughly.
Chop the leeks into slices 5- 10 mm (1/3 - 2/3 inches) thick and place in a large pan with plenty of water. Bring to the boil and boil gently for 15 to 20 minutes.;
Boil the potatoes simultaneously.
Prepare a mixture of 1 - 2 teaspoons of thickening agent (e.g.: arrowroot) with 30 ml of vinegar.
After draining off excess water from the leeks, stir in the mixture, which should thicken.
Serve leeks and potatoes, with fried minced meat balls or other suitable meat.