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Hotch Potch (Scotland) Recipe

by Global Cookbook

Ingredients

2 lb lamb meat and bones 2 sm rutabagas peeled, minced 4 x carrots peeled, minced 6 x green onions with green minced 1 c. fresh or possibly frzn broad beans

2 c. fresh or possibly frzn green peas divided 1 med cauliflower cut into florets 1 sm lettuce head shredded 2 tsp minced mint 1 tsp sugar Salt to taste Freshly-grnd black pepper to taste Minced fresh parsley for garnish

Directions

1. In a large saucepan, cover the lamb and bones with salt water, bring to a boil - skimming scum as necessary - reduce heat, cover, and simmer for an hour. Remove lamb and bones when done - cut the meat into bite-sized pcs and reserve, discarding bones and gristle.
2. Bring the stock to a boil and add in the rutabaga, carrots, onions, beans, and 1 c. of peas. Reduce heat and simmer, covered, for 1 1/2 hrs. Add in the cauliflower pcs, the reserved meat, the lettuce, the rest of the peas, mint, sugar, and season to taste with salt and pepper. Cover and simmer for 30 min, till the cauliflower is tender.
3. When ready to serve, ladle into bowls and stir in the fresh parsley.
4. Serve warm as a meal to 4 to 6 people.
5. Comments: In 1819, J. G. Lockheart observed about Hotch-Potch which it is, "Also called Hairst Bree, meaning harvest broth...a truly delicious soup, quite peculiar to Scotland." Indeed, it was considered quite special to the Scots as it meant all fresh vegetables and freshly slaughtered meat at summer's end were packed into a light broth for a wonderfully fresh soup. It's quite attractive, with white, bright orange, and dark green vegetable chunks, redolent of lamb and fresh herbs. And it's substantial - the very soul of comfort after a cool day on the highlands.

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