Hochepot / Hotchpotch

a Belgian dish of considerable antiquity, a very thick soup traditionally made with brisket of beef, shoulder and breast of mutton, shoulder of veal, pigs feet, ears and tails, chippolata sausages, onions, assorted vegetables, herbs and condiments. The meat garnished with vegetables is served separately from the broth. Probably associated with the phrase, hodgepodge, which refers to a jumble of things all mixed together. England has a “hot pot” which probably is a version of the Belgian dish.

Comments

comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.