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Corned Beef with Cabbage Soup




  1. 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.
  2. 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.
  3. 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.
  4. 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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