Traditional Newfoundland Cabbage Soup ( Lob Scouse )
I'm sure most of you can remember having Lob Scouse soup when you were young, this was a popular soup because a boiler of soup would go a long ways to feed a big family. Little did we know back then that this was a healthy soup made up of mostly vegetables. I will share a couple more links to delicious soups and fresh homemade bread for you.
I will also share with you a link to my new cookbook now available on amazon and by sending me a message I will love to set you up with one, this cookbook got some our viewers favourite recipes.
- Water - 12 Cups
- Vegetable Broth - 3 1/2 Cups
- Salt beef, pork or Ham Bone - 2 Cups chopped or pieces
- Onion - 2 Small chopped
- Cabbage - 1/2 Medium chopped
- Turnip or Rutabaga - 2 Cup chopped
- Potatoes - 3 Medium chopped
- Carrots - 3 Medium chopped
- Celery - 2 Sticks chopped
- Rice - 1/3 Cup of choice
- Pepper - 1 Tsp or more
- Sea Salt - Optional- to taste
- Fresh Thyme - Optional - to taste
Cabbage Soup ( Lob Scouse )
1 You need a soup pot (boiler) add two cups salt beef broth (jiggs dinner broth) and 6 cups of cold water, or all water.
2 After socking salt beef, or pork ribs for a few hours, then add to the boiler, bring to a boil then cook for one hour.
3 After add cabbage let cook for 15 minutes, then add all vegetables and rice some pepper.
4 Cook for 30 to 45 Minutes on medium heat until all vegetables are cooked, stirring in between. Remove from heat, serve as a appetizer or a main meal.
After all ingredients are added to your soup pot (boiler) occasionally stir to help with equal cooking of your vegetables.If you don’t use salt beef, salt ribs or ham bone you and replace by adding 1 tbsp of sea salt to salt the water before starting to add all ingredients.
Jiggs Dinner is a meal usually cooked on Sunday in most NL homes, and the broth also called liquor was used for making soups and stews. Recipe for this jiggs dinner is on my Bonita's Kitchen website, also the recipe for brining salt pork ribs or beef is found on my website. Enjoy
I can remember my mom making this soup at least once a week when I was a child, this was the type of soup that you can make a lot of and it went along ways. My Dad was a local organic vegetable farmer and he had the best vegetables in town, ok he was my Dad and I can say that. 🙂 We would go around to peoples houses to take orders on how much vegetables they would need for the week, he was a very busy man.
Now getting back to our Lob Scouse soup, this soup is full of flavour from our fresh local vegetables. The fall of the year we need to take extra care of ourselves because its flu season and nothing helps you more then TLC and soup of course. I have some more soup recipes available on my website you may like to try, I will share the links with you.
I would like to thank you for taking the time to visit my website and for reading my blog, please leave me a message on your favourite recipe or one you would like to see me make. Enjoy and from my kitchen to yours have a lovely day.Add to Favourites