1930s Corned Beef And Cabbage Soup Recipes

GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP

Steps:

• Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
• Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.

RACHAEL RAY'S ST. PADDY'S CORNED BEEF AND CABBAGE STOUP

Steps:

• In a soup pot, heat the olive oil over medium-high heat.
• Add the onion, celery, carrots and bay leaf and cook for 3 minutes.
• Add the cabbage by the handful, season with salt and pepper and cook until wilted, about 2 minutes.
• Add the beer and boil until reduced, 1 minute.
• Stir in the chicken broth, tomatoes and the 2 tablespoons Worcestershire sauce.
• Add the corned beef and rice.
• Bring the stoup to a boil, then simmer until the rice is tender, about 15 minutes.
• Season with salt, pepper and more Worcestershire sauce; serve the stoup in shallow bowls. P.
• ass the bread and butter around the table.

IRISH CORNED BEEF WITH CABBAGE

Steps:

• Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables.
• Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover.
• Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
• Add the carrots and bring back to the boil.
• Then add the potatoes and simmer for 15 minutes.
• Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together.
• Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
• Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock.
• Serve with some hot mustard, if you wish.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

ALEA'S CORNED BEEF AND CABBAGE SOUP

Steps:

• Add the broth, chopped potatoes, onion, and garlic to a large pot.
• Bring to a boil, reduce flame and simmer until potatoes are fork tender.
• Add the corned beef and cabbage and cook until the meat is heated through and the cabbage wilts, approximately 3-5 minutes.
• Will you be taking advantage of the great sales on cabbage? If so, what will you make with your cabbage?

CABBAGE & CORNED BEEF SOUP

Steps:

• In a heavy, stock sized (4-6 qt) pot (enamled cast iron works well) over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes).
• Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
• Add garlic, basil, oregano, sautee 1 minute longer.
• Add corned beef, tomato paste, and beef stock.
• Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.

THREE'S-A-CHARM SHAMROCK SOUP

Steps:

• In a large soup kettle, bring the celery, carrots, potatoes and water to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. , Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until heated through.

1930'S CORNED BEEF AND CABBAGE SOUP

Steps:

• Empty beef into large soup pot; cover with water and mush it a bit.
• Let come to a boil and stir nicely to get the beef flavor going.
• Add cabbage and fresh carrots.
• add more water to cover and let simmer about 30 minutes.
• Add Potatoes and corn and continue to add small amounts of water to keep enough broth for cooking and flavoring.
• Simmer until potatoes and carrots are fork tender.
• Stir occasionally to ensure equal tenderness.
• Serve in large bowls and lots of cut homemade bread--you're going to need it!
• Its usually a 2 hour prep and cook combined.
• The longer it simmers the better the flavor.