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Homemade Scottish Hotch Potch Stew
Hairst Bree (harvest broth)

Hotch-Potch or hairst bree has historically been quite special to Scots. It is a subastantial stew great as a meal or a comfort food on a cold day. Its' significance as a season's end. All the fresh vegetables and fresh meat packed into a delightful broth for a tasty and colorful soup. Serves 4-6

Ingredients:

  • 2 lbs lamb meat and bones
  • 2 sm. chopped and peeled rutabagas
  • 4 peeled and chopped carrots
  • 6 chopped green onions (with green)
  • 1 cup fresh/frozen green beans
  • 2 cups fresh/frozen green peas
  • 1 head of cauliflower, cut into florets
  • 1 shredded head of lettuce
  • 2 tsp chopped mint
  • 1 tsp sugar
  • 1/2 tsp salt
  • salt and ground black pepper to taste
    Garnish: chopped parsley

Directions:

  1. In a large stock pot, cover the lamb and bones with the salt and water.
  2. Bring the water to a boil. Be sure to skim any foam as necessary.
  3. Reduce heat, cover, and simmer for about an hour til meat is done.
  4. Cut meat into small pieces. Discard the bones and gristle.
  5. Bring the stock to a boil and add the rutabaga, carrots, onions, beans, and one half of the peas.
  6. Lower the heat, cover, and simmer for 1½ hours.
  7. Add the cauliflower pieces, 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 more minutes or until the cauliflower is tender.
  8. Spoon into bowls and garnish with fresh parsley. Enjoy this homemade Scottish hotch potch stew.

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