Hotch Potch is a traditional Scottish recipe for a classic mixed vegetables and pea soup cooked in a stock made from chicken bones and trimmings. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Hotch Potch.
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This soup is also known as Hairst Bree or Harvest Broth and is commonly served as part of a Burns night supper.
Ingredients:
giblets, neck and bones from a chicken
3.5l water
6 carrots, scraped and diced
1 small cabbage, chopped
2 young swedes (turnips)
6 leeks, sliced into small pieces
200g frozen peas
part of a cauliflower or a small head of broccoli, broken into florets
1 tsp sugar
salt and freshly-ground black pepper, to taste
handful of parsley, finely chopped
Method:
Combine the bones and water in a stockpot. Bring to a boil and cook for 2 hours. After this time, strain off the liquid and pour this back into the pot.
Add the cabbage, swedes, leeks and cauliflower or broccoli. Bring to a simmer and cook for 40 minutes. Now add the peas and cook for 10 minutes then season with the sugar, salt and black pepper.
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