Print Recipe

Corned Beef with Cabbage Soup

Ingredients

Instructions

  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.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.