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Hodge-Podge (Scottish Soup)

4 servings

Ingredients

• 500 g meat (mutton, beef, or veal, also salted pork)
• 2 l water
• 0.5 soup plate carrots, finely sliced
• 1 small plate white or savoy cabbage, finely sliced
• 0.5 plate kohlrabi, diced
• 0.5 plate green peas, shelled
• 0.5 plate fresh beans
• 2 pcs onions, chopped
• 1 small head cauliflower, divided
• groats (in winter instead of peas and beans, soaked overnight) (0.5 plate, as needed)

Instructions

1. Cook the not-too-fat meat in water for 2 hours.
2. Then, add the prepared vegetables one by one: first the carrots, then white or savoy cabbage, kohlrabi, green peas and beans, the chopped onions, and finally the divided cauliflower.
3. In winter, if pods and beans are unavailable, use large groats soaked overnight instead.
4. Let the soup cook for another 2 hours until everything is well softened.
5. Cut the meat into serving pieces and add it directly to the soup.

Modernized from a treasured 19th-century German cookbook.