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Hinchcliffe vegetable soup Recipe

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This recipe for Hinchcliffe vegetable soup, by , is from The Chapman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joanna Chapman

Category:
Category:

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

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 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 2 1/2 in.balls. About 20
Cook covered in soup about 20 min.
Must be picked apart with knife and fork in soup or they will be slick. A dollop of catsup may be put on each piece.

 

 

 

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