Free Recipe Hough Soup
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Hough Soup Recipe
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
Hough Soup Preparation
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
Cooking Temperature:
Recipe Serves: 2
How Do You Cook Hough Soup?
If you know a better Hough Soup Recipe please comment below.
1 responses to Hough Soup Recipe
Better hough soup
The very thought of SAGO in soup makes me squirm.
HOUGH SOUP – serves 6.
1lb Shin of beef
1 onion chopped
1 or 2 leeks chopped
2 carrots grated or diced
small piece swede grated or diced (optional, I prefer it without)
2oz barley
2 or 3 stalks celery (optional) diced small
chopped parsley
salt and freshly ground pepper
Soften vegetables in oil, then lightly brown hough. Add all vegetables except the parsley and enough stock or water to make a nice consistency. Bring to the boil, turn down the heat and simmer for two hours. Take hough out and cut into bite sized pieces, return to soup. Add seasoning to taste and finally add the chopped parsley. If too thick add more stock or water.
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Hough Soup Recipe
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