Photo: Cabbage-Potato Soup Recipe
Ingredients
- 2 tablespoons oil
- 3 cups chopped onion
- 3 cups shredded white cabbage
- 2 cups grated Idaho potatoes
- 2 quarts chicken stock
- 8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
- 2 cups grated carrots
- 1 cup cream
- Salt and pepper
Directions
In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.
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By mrsmamab_13090349
Northeast Ohio
on December 15, 2012
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Nice cozy soup for a cool rainy winter day. Very simple to make. I used a knife to cut the cabbage and onions, but the food processor for the potatoes and carrots. I didn't have any corn beef but crisped up 8 ounces of deli ham that I slivered. It was delicious and will appear regularly on our family menu.
By hillcountrycook
Mason, Texas
on January 28, 2011
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In a rural west Texas town, ingredients are limited, so I substituted 1 1/4 pounds locally-processed ground venison pan sausage instead of the corned beef. The venison was the first ingredient in the pot, browned before adding the oil and onion. Thereafter, I pretty much followed the recipe. I topped it with chopped green onions and provided waverly wafer-type crackers to crumble into the soup. The crackers added a real creamy, salty, "comfort" element. It was great!
By cobb4given
on November 19, 2010
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It'great on those cold evenings or whenever, good if your not feeling well.
Read all 17 reviews