Homemade Old Fashioned Soup

SallyUK

Happy New Year Everyone!

Hope 2015 is a good one for all of you.

I've not posted on this thread before (I don't think) and to be honest, I'm useless at meal planning.

What I'd like to know is if any of you make soup like the way my Mum and Gran used to do.

I can remember my Mum always asking the butcher for a piece of "9 hole" - it was like a long piece of rib, beef, and she started off her soup by cooking this. Then I remember her adding the barley, carrot, turnip etc. Now I don't like really chunky soup, but loved the consistency of hers. My Gran used to make fantastic soup, hers was really thick, but not too chunky and I think she used mainly barley to bulk hers out, but I never got to see how she made hers.

Does anyone else use meat as their stock. Mum never used stock cubes for anything.

This looks like a nice consistency:

http://www.noblenourishment.com/mums-scotch-broth/

mandragora_2

Re 'nine hole' - was your mum Scottish? This is a butchery term from Scotland , according to this: http://www.electricscotland.com/food/cookery/chapter3.htm
The names of the various pieces, according to the English and Scotch method of dividing the carcass, are as follows: - IN ENGLAND.
The Hind Quarter contains the Sirloin – Rump- Edgebone – Buttock – Mouse Buttock – Veiny-Piece – Thick Flank – thin Flank – Leg – Fore Rib – Five Ribs.
The Fore Quarter contains the Middle Rib, of four ribs – Chuck, of three ribs – Shoulder, or Leg-of-Mutton Piece, containing a part of the Blade-bone – Brisket – Clod – Neck End, or Sticking Piece – Shin – Cheek.
IN SCOTLAND.
The Middle Sirloin – Top of the Rump and Hook-bone – Middle Hook-bone and Round – the Hough – the Spare Rib – the Flank and part of the Hough – the Fore Saye – the Breast and Nine-holes – the Liar – Neck and Sticking-Piece – the Knap – Cheek and Head.
Besides these are the Tongue and Palate. The Entrails consist of the Heart – Sweetbreads – Kidneys – Skirts – and three kinds of Tripe, the Double, the Roll, and the Red Tripe.

SallyUK

Hi Mandragora

Yes, indeed she was and I am Scottish - lol. Thanks for this, very interesting!

Sal
x

mandragora wrote: »

Re 'nine hole' - was your mum Scottish? This is a butchery term from Scotland , according to this: http://www.electricscotland.com/food/cookery/chapter3.htm
The names of the various pieces, according to the English and Scotch method of dividing the carcass, are as follows: - IN ENGLAND.
The Hind Quarter contains the Sirloin – Rump- Edgebone – Buttock – Mouse Buttock – Veiny-Piece – Thick Flank – thin Flank – Leg – Fore Rib – Five Ribs.
The Fore Quarter contains the Middle Rib, of four ribs – Chuck, of three ribs – Shoulder, or Leg-of-Mutton Piece, containing a part of the Blade-bone – Brisket – Clod – Neck End, or Sticking Piece – Shin – Cheek.
IN SCOTLAND.
The Middle Sirloin – Top of the Rump and Hook-bone – Middle Hook-bone and Round – the Hough – the Spare Rib – the Flank and part of the Hough – the Fore Saye – the Breast and Nine-holes – the Liar – Neck and Sticking-Piece – the Knap – Cheek and Head.
Besides these are the Tongue and Palate. The Entrails consist of the Heart – Sweetbreads – Kidneys – Skirts – and three kinds of Tripe, the Double, the Roll, and the Red Tripe.

JIL

My Irish mil used to make stocks all the time from bones and scraps, but she discovered ham, lamb and chicken stock cubes so uses them now.
If you want a hearty soup like the one in the picture you need to add some dried pulses. Morrison's do one that doesn't need soaking.
If I make soup and I am keeping it chunky I just cut my veg into smaller chunks, saute it off in a little butter. Whilst doing this I start the pulses off in a big soup pan. Give them a head start.
I then bring both pans together and add the stock cubes and simmer until its cooked.
You can buy ham hocks from Morrison's that make good stock, you can boil up chicken bones but if you are in a hurry stock cubes will be fine.
Also you can get subtle warmth from spices a little cumin and smoked paprica sauted with the veg gives a good depth of flavour.
Happy soup making.

SallyUK

Thanks JIL

I like the idea of the cumin and paprika, as opposed to stock cubes.

Quite often I make my lentil soup with a ham hock, it was just the broth and vegetable soups that I have a bother getting right.

Thanks!

Sal
x

JIL wrote: »

My Irish mil used to make stocks all the time from bones and scraps, but she discovered ham, lamb and chicken stock cubes so uses them now.
If you want a hearty soup like the one in the picture you need to add some dried pulses. Morrison's do one that doesn't need soaking.
If I make soup and I am keeping it chunky I just cut my veg into smaller chunks, saute it off in a little butter. Whilst doing this I start the pulses off in a big soup pan. Give them a head start.
I then bring both pans together and add the stock cubes and simmer until its cooked.
You can buy ham hocks from Morrison's that make good stock, you can boil up chicken bones but if you are in a hurry stock cubes will be fine.
Also you can get subtle warmth from spices a little cumin and smoked paprica sauted with the veg gives a good depth of flavour.
Happy soup making.

christineperseus

I'm a lover of my pressure cooker.
To 'hide' the veg from my now grown up boys I used to shred the veg before cooking.
15 min for bones to cook - open, put in veg and another 5 mins - generally adding lentils or oats to thicken.
Known as ABC soup - all bits combined!
At least twice a week in winter months - always after shoulder of lamb.

gayleygoo

I use shin beef for making soup, or if the butchers doesn't have it I'll get some brisket and ask for a bone for the soup as well.

I buy whole soup veg and cut them very finely. I add plenty of soup mix (barley etc) and a couple of stock cubes. I have started adding a pack of chicken and veg cup-a-soup too, it just adds a bit of thickness to the soup. Celery salt adds a nice flavour too.

SallyUK

Oooh cup-a-soup packets sound like a good idea!

Sal
x

gayleygoo wrote: »

I use shin beef for making soup, or if the butchers doesn't have it I'll get some brisket and ask for a bone for the soup as well.

I buy whole soup veg and cut them very finely. I add plenty of soup mix (barley etc) and a couple of stock cubes. I have started adding a pack of chicken and veg cup-a-soup too, it just adds a bit of thickness to the soup. Celery salt adds a nice flavour too.

[Deleted User]

Hi,

here's a couple of old fashioned recipes for you,

Sheep's head broth,

Hare soup,

haven't managed to find a cuppa soup version.

Big_Graeme

If she was Scottish there is a good chance that nine hole was mutton and not beef, makes an amazing Scotch Broth and if you want something a little more substantial then a lap of mutton stew is just the job.

ljonski

http://www.amazon.co.uk/Quick-Winter-Recipes-Inspired-Stone-ebook/dp/B00RKV28IO/ref=zg_bs_362335031_f_3

free kindle book