Corned Beef with Cabbage Soup
- 1 (3 1/2 to 4 pound) corned beef brisket
- 8 cups cold water
- 1 bay leaf
- 1 cinnamon stick, broken into 2 or 3 pieces
- 1 tablespoon mixed pickling
spices, tied in a square of cheesecloth
- 2 medium onions, thinly sliced and separated
- 1 stalk celery, thinly sliced
- 8 cups hot water
- 1 small head
(about 1 1/2 pounds) green or white cabbage, washed and drained
- Sour cream or
plain yogurt (optional)
- Snipped fresh dill or dried dill (optional)
- Rinse corned beef well under cold running water, then place in a 5- to 6-quart
lidded pot. Cover with the cold water and bring to a full boil; drain. Add bay leaf,
cinnamon stick, pickling spices, onions and celery. Cover with the hot water. Bring
to a boil, cover, reduce heat to low, and simmer slowly for 31/2 to 4 hours, or
until meat is very tender.
- Remove corned beef; discard pickling spices and bay leaf. Cut corned beef into
thick slices; return to cooking liquid. Note: At this point, the cooking liquid
and corned beef can be transferred to a large shallow container, briefly cooled,
covered and refrigerated for up to 2 days before serving.
- Shortly before serving, cut cabbage into quarters; slice into thin shreds and
add 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 large soup bowls, placing a slice or two of the beef into
each bowl and adding some of the vegetables and broth. Top each serving with a dollop
of sour cream and fresh or dried dill, if desired.
Makes 6 to 8 servings.
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