Ingredients with Measurements:
- 1 pound corned beef, cut into small pieces
- 1 head of cabbage, chopped
- 4 medium-sized potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Knife and cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the corned beef and cook until browned on all sides.
4. Add the chopped cabbage, diced potatoes, and diced carrots to the pot.
5. Pour in the beef broth and add the dried thyme.
6. Season with salt and pepper to taste.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes or until the vegetables are tender.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 22g
Protein: 22g
Sodium: 1180mg
Fiber: 6g
Sugar: 6g
Substitutions for ingredients:
- You can use chicken broth instead of beef broth.
- You can use turnips or parsnips instead of potatoes.
- You can use green beans or peas instead of carrots.
Variations:
- Add some chopped tomatoes to the soup for a tangy flavor.
- Use smoked sausage instead of corned beef for a different taste.
- Add some chopped kale or spinach for extra nutrition.
Tips and tricks:
- Make sure to brown the corned beef before adding the vegetables to enhance the flavor.
- You can add some Worcestershire sauce or soy sauce for extra umami flavor.
- If the soup is too thick, you can add some water or more broth to thin it out.
Storage instructions:
- Let the soup cool down to room temperature before storing it in an airtight container.
- Store the soup in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over low heat until heated through.
- You can also reheat the soup in the microwave, stirring occasionally.
Presentation ideas:
- Serve the soup in bowls with some crusty bread on the side.
- Garnish the soup with some chopped parsley or chives.
Pairings:
- Serve the soup with a side salad or some breadsticks.
Suggested side dishes:
- Irish soda bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the soup is too salty, you can add some water or more broth to dilute it.
- If the vegetables are not tender enough, you can let the soup simmer for a few more minutes.
Food safety advice:
- Make sure to cook the corned beef to an internal temperature of 145°F to prevent foodborne illness.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Corned beef and cabbage is a traditional Irish dish that was brought to America by Irish immigrants.
Flavor profiles:
- The soup has a savory and slightly salty flavor from the corned beef and beef broth.
- The cabbage and vegetables add a slightly sweet and earthy flavor to the soup.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
- You can also serve the soup as an appetizer before a meal.
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Region: Irish