Are you looking for a delicious St. Patrick’s Day recipe? Here is one of my favorites! Enjoy this corned beef and cabbage soup with caraway croutons recipe!
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preparation
preparation Time0 mins
cook Time
0 mins
servings
6
calories
630 per serving
ingredients
- 2 teaspoons olive oil
- 2 leeks, chopped (whites and light green only)
- 2 cloves garlic
- 3 medium carrots, chopped
- 2 celery stalks, chopped
- 1 yellow pepper, chopped
- 1 pounds lean corned beef brisket
- 3 cup water
- 3 cup vegetable stock
- 2 bay leaves
- 1/4 cup chopped parsley, plus more for garnish
- 1/2 small head cabbage, cored and chopped
- 1 pounds red bliss potatoes
- fresh pepper to taste
- 1 French baguette, cubed
- 1 stick butter
- 1 tablespoons Caraway seeds
directions
In a large pot or Dutch oven, heat oil over medium heat. Add leeks and saut until soft, about 4-5 minutes; add garlic, carrots and yellow pepper and saut about 2-3 minutes. Add corned beef, peppercorns or seasoning packet that comes with the corned beef, bay leaves, parsley, stock, and water; cover and bring to a boil. Simmer covered on low heat for 3 hours, until the meat becomes tender. Remove the corned beef, set it on a cutting board and shred with a fork. Return it to the pot then add the cabbage and potatoes, taste for salt and pepper and adjust as needed. Cook until the potatoes and cabbage are tender, about 45 more minutes. While the soup is cooking, make the croutons by melting the butter in a large saut pan and adding in the caraway seeds. Toss in the cubed bread and coat well. Spread out onto a cookie sheet and bake for 10-12 minutes in a preheated 400* oven. Serve on top of soup as garnish.
