Tattie Soup

How to make old fashioned Scottish Tattie Soup. Simple, cheap to make and very nourishing!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter and oil in a large saucepan. Add the vegetables, give them a stir and season with salt and pepper. Cover with a lid and “sweat” over a low heat for 8-10 minutes or until the veg starts to soften a little. Don’t allow it to turn brown. Pour in the chicken or vegetable stock, cover and simmer gently for around one hour or until the vegetables are soft and the potatoes are starting to break up. If you’re using a piece of boiling beef or lamb shank, simply place ALL the ingredients in the pan, top up with enough water to cover everything, bring to the boil then turn down the heat and gently simmer for around 2-2 1/2 hours, skimming off any scum that rises to the surface, You’ll need to taste the soup to check if it needs some stock for flavour, but the beef/lamb should add enough flavour as it is.

Step 2

Using a potato masher, mash the tatties up, but not to much – you still want some large tattie lumps. If the soup is too thick for your liking just add some water to thin it down.

Step 3

Check the seasoning and serve with fresh bread or oatcakes.

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