Winter's Embrace Corned Beef and Cabbage Soup
Winter comforting soup with a twist of robust flavors.
Daily recipe · January 21, 2025
A little about this dish
Settle into the comforting charms of this unique and heartwarming soup, designed to battle the frigid winter season. With American-inspired leanings and a spotlight on cabbage, an often unsung hero of winter produce, this soup embodies a perfect balance between the humble savouriness of cabbage and the robust flavours of corned beef.
Ingredients (for 2)
- 1 shredded cabbage — 1 cup — shredded
- Diced corned beef — 2 cups — diced
- 1 large carrot — 1 — large, diced
- 1 small onion — 1 — small, chopped
- 2 cloves of garlic — 2 cloves — minced
- Chicken broth — 3 cups
- Apple cider vinegar — 2 tablespoons
- Worcestershire sauce — 1 tablespoon
- Salt and black pepper — to taste
- Olive oil — 1 tablespoon — for sautéing
- Fresh parsley — 2 tablespoons — chopped, for garnishing
Preparation
-
Step 1 — 🥘🧅🔥Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until softened and slightly golden.
-
Step 2 — 🥩🥕🍲Add corned beef, carrots, vinegar, and Worcestershire sauce to the pot. Cook for a few minutes until the beef is browned.
-
Step 3 — 🥬🥄🧂Add cabbage to the pot, season with salt and pepper, stir well for a minute.
-
Step 4 — 🍲🐔⏲️Pour chicken broth into the pot. Bring the soup to a boil, then reduce heat and let simmer until vegetables are tender, about 15-20 minutes.
-
Step 5 — 🍜🌿😋Serve the soup hot, adding a garnish of fresh parsley on top for added flavor and presentation.
A final fox tip
Believe it or not, corned beef and cabbage aren’t as traditionally American as you might think! While these ingredients together are often associated with Irish-American St. Patrick’s Day celebrations, this version turns them into a comforting soup perfect for any cold winter day. For a vegeterian spin, replace beef with canned chickpeas, and chicken broth with vegetable broth.