Best Hotch Potch From Scotland Recipes

HOTCH-POTCH

Hotch-Potch image

Make and share this Hotch-Potch recipe from Food.com.

Provided by CJAY8248

Categories Scottish

Time 1h20m

Yield 1 saucepan, 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2-2 lbs mutton neck
1 pint fresh peas
1 small cauliflower or 1 small cabbage
6 pints cold water
salt and pepper
6 leeks
1 teaspoon sugar
6 carrots
1 tablespoon chopped parsley
2 small turnips

Steps:

Cut the meat into pieces.
Prepare the vegetables and shred or dice as necessary.
Put into a large saucepan with the water and seasoning, but keep back the peas.
Simmer at least 1 hour, add the peas and simmer until all the vegetables are cooked.
Check the seasoning and add the sugar and chopped parsley.
Lift out the meat, which is eaten separately, and serve the soup at once.

Nutrition Facts : Calories 413.4, Fat 2.3, SaturatedFat 0.4, Sodium 311.2, Carbohydrate 88.8, Fiber 21.1, Sugar 34.2, Protein 16.6

HOTCH POTCH FROM SCOTLAND

Hotch Potch from Scotland image

I was stationed in Edzel Scotland in the Navy which was so lucky since my family originated in that area. I loved it and one of my favorite pastimes was travelling and staying in little Bed and breakfasts and they were NOT like today. It was truly a bedroom in these people's houses. Then I would chat them up and come away with wonderful family recipes. This is a family recipe of Ms. Mary Walker. Taditionally made with mutton (yuck) it can be made with venison, lamb, or beef.

Provided by Cathy Smith @GrannyGrumpsTable

Categories Other Soups

Number Of Ingredients 12

Ingredients

2 pound(s) neck of lamb, beef, venison, bone in
8 cup(s) plus water
1 cup(s) diced carrots
2 medium diced onions
1 cup(s) cup peeled and chopped turnip, can use leek instead
1 cup(s) diced celery
1-2 cup(s) shredded cabbage or kale
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/4 teaspoon(s) chopped rosemary
2 tablespoon(s) parsley chopped (optional)
1/4 cup(s) barley

Steps:

Before going to bed soak the barley in water. It doesn't really matter what the temperature of the water is but I prefer to set the barley in boiling water.
The next day place the beef in a saucepan, cover with cold water add the salt and bring to the boil. Simmer gently for about an hour. Whilst the meat is cooking chop up the carrots and turnip into small cubes. Also chop the onion, leeks and cabbage (or kale) finely. Add the soaked barley to the boiling mutton or beef and then add the prepared vegetables and allow the mixture to simmer for a further hour. If the level of the liquid should fall too low add extra boiling water
Fifteen minutes before the end of the second hour add the chopped fresh parsley together with a little freshly ground black pepper.
The broth can be served straight away but tastes even better upon re-heating the next day so never make small quantities of Hotch Potch, always plan on two days worth. It is said that in some households the broth pot is constantly on the stove and is merely added to as required. Personally I prefer my broth during the winter months only but that is perhaps just a modern taste.
Note: You still need to soak the barley but you can certainly do this in a crockpot these days. The above is Ms. Mary's writings and she vascillates between mutton and beef when she writes cause she knew I did not like mutton, bless her heart.
Just for your entertainment... Hotch Potch or Hot Pot was recorded at it's earliest in the 17th century and it had remained just as popular when I was there. However, a lot of places had kind of come up with their own versions such as Scotch broth and Lancashire hot pot. But it was a stick to your ribs dinner back in the day and still to this day it is satisfying.