Corned Beef and Cabbage Soup Recipe

1      Reviews by:    Audra Smallwood   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. Food Category:    Soup Cuisine Origin:    Midwestern    Servings: 10 Calories: 362 per serving Print Preview Rate This Recipe Prep Time:   24 Minutes Cook Time:   4 Hours 5 Minutes Total Time:   4 Hours 29 Minutes

INGREDIENTS

• 1 corned beef brisket (3 1/2 to 4lbs)
• 16 cups 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 into rings
• 1 stalk celery, thinly sliced
• 1 small head (about 1 1/2 lbs) cabbage
• Sour cream
• Snipped fresh dill or dried dillweed (optional)

DIRECTIONS

• 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.
• 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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