Hotch Potch From Scotland Recipes

HOTCH-POTCH

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.

HOTCH POTCH FROM SCOTLAND

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.