Pages Menu
Categories Menu

Posted by on Oct 6, 2011 in Gourmet, Gourmet Food, Living Abroad, Recipes, Travel | 0 comments

Leiden – Hutspot – Leidsch Ontzet

Leiden – Hutspot – Leidsch Ontzet

Dutch Meal - Hutspot - Recipe

Dutch Meal – Hutspot – Recipe

In 1574 the college city of Leiden was occupied by the Spanish during the Eighty Year War. In the early morning hours of October 3rd 1574 part of the city wall collapses amid terrifying noise near “de Koepoort” (the cow entrance).

The Spanish feared a counter attack and were afraid they would be flooded by the water flowing down into the lower altitude “polder” fields surrounding the city walls. The Spanish panic and flee. The Dutch inhabitants of Leiden could not believe their eyes.
A small boy, Cornelis Joppensz, gets unseen to the Lammenschans and confirms that the Spanish are gone. They must have left in a hurry becauseĀ a ready made meal is left behind. The Spanish left behind a meal of potatoes, carrots, onions and sausage which would be called “Hutspot“.
Hutspot is a simple “classic” typically Dutch recipe. Every year on Oct.3rd we have Hutspot to celebrate not only the “Liberation of Leiden” which in Dutch means “Het Leidens Ontzet”, but also because Hutspot is a great meal during the winter. In the old days in Holland (The Netherlands) we would have Hutspot with a Hema smoked sausage. Hema is a retail chain not unlike Stop & Shop, but they also sell clothing and other stuff. But their sausage is the best I have ever had.

Now how to make Hutspot:


  • 8 large potatoes
  • 8 medium carrots
  • 3-4 onions
  • 1 beef bouillon cube
  • water
  • smoked sausage – a good one is the “Polska Kielbasa from Hillshire Farm” very similar to the Hema sausage
  • salt
  • pepper

Required Equipment

  • Wire potato masher – can get here

How to Prepare “Hutspot”.

Clean, peel and boil the potatoes

  • Clean and peel the potatoes then boil them for 15-20 minutes, or until soft enough for mashing. It does not matter what kind of potatoes you use.

Clean, skin and slice the carrots

  • Scrub and clean the carrots and cut them into slices

Wash and cut the onions

  • Clean the onions; cut them into small pieces.

Cook the carrots and onions

  • Put the carrots and onions in a pan, add water until covered; add a bouillon cube. Cook for about 20-30 minutes, until the vegetables are soft enough to get a smooth mashing.

Then Mash the Combination

  • Pour water out of both pans and combine all ingredients them into one pan. Start mashing the mixture, but make sure you don’t mash until the potatoes are mush, they have to remain chunky. (If need be, you can mash the potatoes separately)

Time to Serve!

  • Serve with a smoked sausage or a simple chunk of roast. Add salt/pepper to add flavor. Some mustard, whether Dijon or other with the smoked sausage adds to the rich flavor.

Bon Appetit!

468 ad

Post a Reply