Corned Beef and Cabbage Soup

This Corned Beef and Cabbage Soup is a comforting, hearty dish that combines tender corned beef, soft cabbage, and vegetables in a rich and creamy broth. Whether you’re preparing it for St. Patrick’s Day or simply looking for a warm bowl of goodness, this recipe is perfect for any occasion. Its savory flavors are sure to satisfy, making it an excellent meal for cold days or family gatherings.

Ingredients

For the Soup:

1 lb (450g) corned beef brisket, cooked and cubed
2 tablespoons butter
1 onion, diced
3 cloves garlic, minced
2 large carrots, peeled and chopped
2 stalks celery, chopped
1/2 head of cabbage, chopped
4 cups (950ml) beef broth
2 cups (480ml) water
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 cup (240ml) heavy cream or half-and-half (for creaminess)

Optional Additions:

1-2 potatoes, peeled and cubed (for a heartier texture)
1/2 teaspoon caraway seeds (to enhance the cabbage flavor)
1 tablespoon fresh dill, chopped (for garnish)

Instructions

Step 1: Sauté the Vegetables

Prepare the Base: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.