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Tattie and Mince Soup


I grew up in Lanarkshire in the '50's and one of my favourite meals was Tattie and Mince Soup, not to be confused with Mince and Tatties, a totally different dish.

There is nothing sophisticated about this dish, but it is a wonderful comfort food for those who grew up with it.

IMPORTANT  - Do not brown the mince as part of the process, if you do the bree ( liquid) of the soup will become brown and you will be making watery Mince and Tatties.

One of the delights of Tattie and Mince soup, for me, was that the bree was clear, so I could scoop up the mince etc while avoiding those dreadful carrots.

As the oldest, I was sent the "messages", and I have no recollection of ever being sent to the butcher for more than a half pound of mince.

So this recipe is a reconstruction round a half pound of mince that fed five of us, and had left overs.

This will feed four  comfortably today, if you have visitors descend on you, you add more water and another stock cube until there is enough for all.

As it says in the old song

"Put more water in the soup, there's better times a'coming"

While this recipe is called a "soup", and so people may think of it as a starter, it was in fact the main/only  meal, accompanied by bread for dunking.

Ingredients

1/2 pound of mince (225 grams)
Two large potatoes, cut into pieces
One carrot chopped
One Tumchie (Turnip) or Swede or Parsnip   ( as available, ie cheap) cut into pieces
The White of one Leek or one onion chopped.
One teaspoon of salt, or to taste
Two stock cubes - I use chicken, but I am fairly sure my mother would have used OXO beef cubes, as in the '50's chicken was a rich mans dish.

Put all the above ingredients in a large pot, cover well with water,  and bring to the boil. (I told you it was not a sophisticated dish)

Simmer until vegetables are just on the point of breaking up, say 40 mins or so.

Add handful of chopped parsley and remove from heat.

Enjoy and remember your childhood.

Stalker and Seery


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