hutsepot soup

2016-12-13

Hutsepot (Eng. hotchpotch, even if it's not mutton?) is a classic in the Belgian cuisine, although there is some discussion whether it is a soup or a stew. That depends on how it is served, I guess.

My mother cooked vegetables with meat and mixed and even mashed the vegetables into the potatoes as a Stoemp and served the soup meat on the side, with mustard for the adults. I didn’t see the soup version until after I flew the coop. Regardless how it is made, Brussels sprouts seem to be a near-obligatory ingredient for all recipes.

INGREDIENTS

This is what you need for 4 quarts / 8 servings:

  • 3 medium onions, chopped coarse
  • butter or olive oil
  • 1 lb. chuck roast
    AND/OR 1 lb. pork leg roast with some fat
  • 4 carrots, peeled, sliced
  • 2 turnips, peeled, chopped
  • 3 ft. leeks whites, cut in rings
  • 1 lb. Brussels sprouts
  • 1 parsnip, chopped
  • 1 bay leaf
  • 1 tsp. dried thyme
  • S&P
  • 4 potatoes, cubed
Pic1: hutsepot soup

Directions

To serve as a soup:

To serve as a stew:

  1. Cook with less water.
  2. Strain the stew to remove most of the liquid.
  3. Reserve the broth for future use
  4. Serve as stew with gravy made with the broth.

Serve as stoemp:

For all:

Hutsepot on the internet

 

Pic2: soup
Pic3: soup
Pic4: soup / stew

 

Pic5: stew
Pic6: stew
Pic7: stoemp