Hinchcliffe vegetable soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Leftover pork roast and gravy or fresh fried pork steak or cubes of fresh fried pork
1 small can tomato paste, and or tomato sauce
1 large can tomatoes
1/8 head of sliced, cut-up cabbage
1 large onion
3 peeled sliced carrots
2 large diced potatoes
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Directions: |
Directions:If using fresh cooked meat, salt and pepper and flour. Fry in small amount of veg.oil .Remove meat and add flour equal to amount of fat in pan to make gravy. Add water and cook to gravy consistency.
Place all ingredients except potatoes in large cooking pot with water to cover and cook until vegetables and meat are soft add potatoes and cook until soft. May be served with a dolop of ketchup stirred into a bowl.
Hinchcliffe tradition is to serve with "hard dumplings" which is a Yorkshire Hinchcliffe tradition passed down through the family. A Yorkshire family Carol and i stayed with in 1985 called these Lead heavies
Hard dumplings
1/2 C.shortening
6 C.flour
2 tsp. or more baking powder
1tsp.salt
Approx.2 Cups water
Mix and form into about 20 balls each measuring about 2 1/2 inches.
Cook covered in soup about 20 min.
Must be picked apart with forks in soup or they will be slick. A dollop of catsup may be put on each piece. |
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Personal
Notes: |
Personal
Notes: We are currently omitting the potatoes—particularly when we have the dumplings. We always use Contadina tomato paste.
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