Campuran janganan iki biasane kalebu sauerkraut, endive, kale, bayem, turnip, utawa wortel lan [[Bawang bombay|bawang]] (kombinasi saka ''kalorone'' diarani ''hutspot'' ing Walanda lan ''wortelstoemp'' ing BelgiaBèlgi). Janganan ijo kaya ta endive bisa ditinggalake mentah lan ditambah karo kentang mung ing tahap uleg. Sawetara jinis ''stamppot'' regional sing ora umum digawe nganggo woh lan kentang, kaya ta ''blauwe bliksem'' (petir biru), digawe nganggo pir, lan ''hete bliksem'' (bledhek panas), digawe karo apel sing legi. Nanas uga bisa uga kalebu ing sauerkraut <ref>{{Cite web|url=https://www.unox.nl/nl/recepten/zuurkoolstamppot-met-ananas?reset=1|title=Zuurkoolstamppot met ananas|website=Unox.nl|language=Dutch|trans-title=Sauerkraut stamppot with pineapple|access-date=12 October 2015}}</ref> utawa stamppot endive.<ref name="andijvie">{{Cite web|url=http://www.recepten.net/recept.html?recept=andijviestamppot-met-ananas|title=Andijviestamppot met ananas|website=Recepten.net|language=Dutch|trans-title=Endive stamppot with pineapple|access-date=12 October 2015}}</ref> Ing taun-taun pungkasan, variasi ing stamppot tradisional wis saya populer nalika nambah bahan kaya ta roket, bawang, bit, [[Ketéla rambat|ubi]], [[jamur]], lan macem-macem sayuran liyane. Kadhangkala, iwak digunakake minangka bahan ing stamppot uga ora dadi bahan sing beda. Stamppot utamane panganan sing adhem.<ref name="albala">{{Cite book|url=https://books.google.com/books?id=zG1H75z0EYYC&pg=RA3-PA251&hl=en&sa=X#v=onepage&q=Stamppot&f=false|title=Food Cultures of the World Encyclopedia|date=2011|publisher=Greenwood|isbn=978-0313376269|editor-last=Albala|editor-first=Ken|page=251|access-date=12 October 2015}}</ref>
