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
Leftover Ham Bone Soup | Keep the Bone!
Check out Marc's take on Leftover Ham Bone Soup! After smoking a bone-in ham, Marc uses the leftovers to make this delicious soup! Using the bone from the ham makes this soup explode with flavour, and is a perfect hearty meal. Ingredients are below and don't forget to subscribe!
➡️ INGREDIENTS leftover ham bone 1 can of corn 1 cup seashell pasta (or pasta of your choice) 8-10 cups chicken broth a few sprigs of dried thyme to taste 2 tbsp fresh/dried parsley 1/2 red onion chopped 2 large carrots chunked 6-7 medium-large potatoes chunked 2 bay leaves salt and pepper to taste leftover ham from the bone to add at the end...
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Homemade Bean Soup - Northern Beans with Ham Hocks - Bean Soup Recipe
Print full recipe - The Wolfe Pit makes a Hearty Pot of Great Northern Beans with Ham Hocks Royalty Free Music courtesy of Incompetech - Kevin McLeod Song - License -
A butcher taught me! Discover how to cook the ham hock correctly
A butcher taught me! Discover how to cook the ham hock correctly
Ingredients: ham hock - 2 kg (4½ lb) water - 3 l (0.78 gallon) bay leaves - 3 pieces salt - 10 g (0.35 oz) black peppercorns - 10 g (0.35 oz) TO BOIL 20 MIN
for the marinade: olive oil - 30 ml (1 fl oz) sweet paprika - 3 g (0.11 oz) black pepper - 3 g (0.11 oz) salt - 5 g (0.18 oz) ground coriander - 5 g (0.18 oz) lemon juice - 20 ml (0.7 fl oz) soy sauce - 20 ml (0.7 fl oz) tomato paste - 25 g (0.9 oz) onion - 200 g (7 oz) tomatoes - 150 g (5.3 oz) red bell pepper - 100 g (3.5 oz) green bell pepper - 100 g (3.5 oz) garlic - 20 g (0.7 oz) potatoes - 300 g (10.6 oz) IN THE OVEN 180 °C (356 °F)/90 MIN
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Lentil and Ham Hock Soup
Lovely warming hearty winter soup.
A ham hock or gammon joint. Fried bacon also works to skip if you want this veggie or vegan.
3-4 large carrots 1/4- 1/2 Neep aka turnip, 1-2 leeks, 1 onion 4 vegetable stock cubes (if keeping it non meat) 250g red lentils 1 handful fresh parsley, or a shake of dried black pepper, to taste
1. In a large saucepan, boil the ham hock or joint for 90 minutes in enough water to cover the meat.
2. This is now the base for the soup. Add in the carrots, red lentils, turnip, onion and leeks simmer for 45 minutes until tender.
3. Add in the chopped parsley and a generous helping of black pepper. Remove the Hock, shredding some and returning to the pan.
ALWAYS taste better day 2 and freezes no bother.
Slow Cooked Split Pea Soup with Ham Shank (231)
SUBSCRIBE TO MY NEW CHANNEL ON FISHING. LAUNCHES TODAY. DON'T MISS OUT It's called Fish Hook: Recipe is below. Buy Jack's sauces at: Join Jack's cooking community: Like COOKING WITH JACK at: Watch Jack on the Go Show - here is the reciipe: Ingredients:
1 (16 oz.) pkg. dried green split peas, rinsed 1 meaty hambone, 2 ham hocks, or 2 cups diced ham (vegetarians leave this out) 3 carrots, peeled and sliced 1/2 cup chopped onion 2 ribs of celery plus leaves, chopped 1 or 2 cloves of garlic, minced 1 bay leaf 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes 1 tbsp. seasoned salt (or to taste) 1/2 tsp. fresh pepper 1 1/2 qts. hot water or chicken broth (vegetarians use vegetable broth) Preparation:
Layer ingredients in slow cooker in the order given; pour in water or broth. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well. Serves 8. link for Jack's HOW TO MAKE MONEY ON YOUTUBE PLAYLIST
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