1 lb Hough (shank of beef) 1/2 c Sliced carrots 1/2 c Sliced onions 1 sm Turnip, diced. 1 oz Beef dripping 1 oz Sago 6 c Water This is a very old soup popular in the North of England and Scotland. Here the "hough" of the animal is used. Cut the meat into small peices. Melt fat in a saucepan and add the meat and vegetables. Fry slowly until browned. Add the water. Bring to the boil and skim off excess fat. Cover and simmer gently for 3-4 hours. Skim and then strain soup into a clean saucepan. Add sago to soup. Quickly bring soup to the boil. Cover and simmer gently until Sago is cooked. Season with salt and pepper to taste. Serves approx. 4. Source: Olde English Traditional Country Style Recipes, by Norma and Gordon Latimer ISBN 0-941869-00-8 Posted on Cooking Echo by Carolyn Boselli 11-10-92 09:48 MM by Cathy Svitek
How To make Hough Soup's Videos
Scottish Red Lentil & Ham Hock Soup
Rough recipe as you just use what veg you like:
1 Smoked ham hock
5 Medium potatoes - diced 5 Carrots - diced 1 Large onion - diced 3 Sticks of Celery 2 Handfuls fresh parsley - chopped 1 Vegetable and 1 Ham stock cube made into 1 litre of stock 200g Red Split Lentils Salt & white pepper to taste
Use whatever veg and stock you like ♥
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How to Make Easy Split Pea and Ham Soup | Allrecipes.com
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See how to make classic split pea soup with ham. It takes only minutes to prepare, and will quickly become a family favorite, especially during the chilly months.
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CLASSIC LENTIL AND HAM HOCK SOUP RECIPE
Ingredients - 300g lentils - 1 x ham hock - 4 x ham stock cubes - 5 x pints or 3 x litres water - 1/2 x turnip - 2 x carrots - 2 x onions - 2 x bay leaves - large handful parsley Method 1. Rinse out lentils with water, until the water is clear after rinsing 2. Grate turnip and carrots, finely chop onion and add to large soup pot 3. Add ham hock, bay leaves and stock pots to soup pot with veggies 4. Add boiling water, using 1 pint of water to rinse out bowl containing lentils after you’ve added them to the pot also 5. Add lid to pot and allow to cook on medium heat for approx 2 hours 6. After 1 hour, add roughly chopped parsley to pot and continue cooking 7. After 2 hours cooking time, remove the ham hock from the pot to shred it. Whilst hot: remove fat and strip meat from bone in chunks. Then allow to cool before breaking up into shreds with hands/fingers 8. Use potato masher (yep, that trusty utensil!) to mash up your soup to achieve desired consistency 9. Add shredded ham hock back into soup pot and season if necessary
Nilagang Pata | Pork Hock Soup
Ingredients: 1 kilo pork hock (pata) water 1 onion 1 bunch of bok choy (pechay) 3 medium potatoes 1 small cabbage 10 green beans 1 teaspoon whole peppercorns 1 Knorr pork broth cube salt fish sauce
#nilagangbaboy #porksoup #filipinofood
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9 Hearty Bacon Hock Soup
Food Country with Chef Michael Smith Episode 22: Ham Hock Lentil Soup
Chef Michael Smith prepares Ham Hock Lentil soup on Food Country from the products he picked up at Riverview Country Market in Charlottetown, Prince Edward Island.