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Print this Recipe    Lancaster Soup

Lancaster Pepperpot
Makes 8 servings.

1 (13 3/4-ounce) can chicken broth or 1 3/4 cups
2 pounds pork shoulder with excess fat removed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 pound cabbage, shredded
1 cup chopped onion
1/2 cup chopped fresh tomato
2 teaspoons paprika
1 (4-ounce) can sliced mushrooms, including liquid
4 cups water

Place chicken broth, salt, pepper, and cooking rack or steamer
basket in a 6-quart Presto pressure cooker. Place pork on rack or
in basket. Close pressure cooker cover securely. Place pressure
regulator on vent pipe. Cook for 30 minutes, at 15 pounds pressure,
with regulator rocking slowly. (Meanwhile, prepare DUMPLINGS.)
Cool pressure cooker at once. Remove pork and cooking rack or
basket and set aside, reserving liquid. When meat is cool, remove
from bones and add to reserved liquid. (This may be done a day
ahead.) When ready to prepare soup, put meat and reserved broth in
pressure cooker. Add cabbage, onion, tomato, paprika, mushrooms,
and water to meat mixture. Close pressure cooker cover securely.
Place pressure regulator on vent pipe. Cook 5 minutes at 15 pounds
pressure. Let pressure drop of its own accord. Add dumplings and
cook as directed in dumpling recipe.


1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon caraway seeds
1 tablespoon shortening
2 tablespoons chopped fresh parsley
1 egg, beaten
1 (8-ounce) carton plain yogurt

Mix flour, baking powder, baking soda, salt, and caraway seeds in
mixing bowl; cut in shortening. Add chopped parsley. Mix together
egg and yogurt; add to flour mixture and mix until just moistened.
When soup is finished, drop mixture by rounded tablespoonful onto
top of simmering soup. Do not use pressure cooker cover. Steam,
uncovered, for 25 minutes over medium heat. Serve 1 dumpling in
each bowl of soup. Accompany with extra yogurt, if desired.


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