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Corned Beef and Cabbage Soup
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Reviews
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By:
Audra Smallwood
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Corned Beef and Cabbage Soup Recipe is robust and refreshing and uses beef brisket, bay leaf, cinnamon stick, pickling spices, onions, celery, cabbage, sour cream and dillweed to create this delicious soup.
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INGREDIENTS
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1 corned beef brisket
(3 1/2 to 4lbs)
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16 cups water
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1 bay leaf
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1 cinnamon stick, broken into 2 or 3 pieces
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1 tablespoon mixed pickling
spices, tied in a square of
cheesecloth
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2 medium onions, thinly sliced
and separated into rings
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1 stalk celery, thinly sliced
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1 small head (about 1 1/2 lbs)
cabbage
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Sour cream
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Snipped fresh dill or dried
dillweed (optional)
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DIRECTIONS
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1:
Rinse corned beef well under cold running water, then place in a 5- to 6-quart kettle or Dutch oven. Cover with 8 cups of the water and bring to a boil; drain. Add bay leaf,
cinnamon stick, pickling spices, onions, and celery. Cover with 8 cups hot water. Bring to a boil, cover, reduce heat, and simmer for about 4 hours or until meat is very tender.
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2:
Remove corned beef; discard pickling spices and bay leaf. Cut corned beef into thick slices and return to soup. Quarter cabbage, cut in thin shreds, and return to soup. Bring to a boil and cook, uncovered, for 2 to
3 minutes, just until cabbage is limp
but still bright green. Serve immediately
in broad soup bowls; top each serving with a dollop of sour cream and a sprinkling of fresh or dried dill, if you wish.
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