Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup
Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, saint patrick's day cabbage, potatoes and cornedbeef soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup is something which I’ve loved my entire life.

Turn leftover Saint Patrick's Day corned beef and cabbage into a hearty, homey one-pot soup. Earthy caraway seeds, fresh dill, and pungent malt vinegar give this quick-cooking soup complex flavor. Serve with Irish soda bread for a homey and comforting supper.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook saint patrick's day cabbage, potatoes and cornedbeef soup using 10 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup:
  1. Prepare 2-1/2 pound cornedbeef brisket with seasoning packet
  2. Get 1-1/2 quarts water
  3. Prepare 1-1/2 pound green cabbage
  4. Make ready 3/4 cup sugar
  5. Get 1/4 cup rice vinegar
  6. Get 1 tablespoon kosher salt
  7. Prepare 6 medium red potatoes
  8. Take 3/4 stick butter
  9. Make ready 3/4 cup all purpose flour
  10. Take To taste ground black pepper

Classic Corned Beef with Cabbage & Potatoes. Patrick's Day favorite, but you can enjoy any time of the year you'd like. Corned Beef Brisket is slow-cooked with cabbage, potatoes and carrots for a hearty family meal. This Easy Corned Beef and Cabbage soup makes the perfect St Patrick's day dinner.

Instructions to make Saint Patrick's Day Cabbage, Potatoes and Cornedbeef Soup:
  1. Add water to the pot along with the spice packet and sugar.
  2. Add the brisket
  3. Chop the cabbage
  4. Rough cube the potatoes
  5. Add to the brisket boil covered 90 minutes and keep covered for 1 hour off heat.
  6. Take the brisket out and turn the soup back on
  7. Slice the brisket across the grain
  8. Melt the butter in a pan
  9. When it's melted stir well don't let it turn brown.
  10. Add the flour
  11. Stir till no lumps
  12. Add the Roux to the boiling soup. Stir to let thicken.
  13. When thickened add the sliced brisket
  14. Stir in well let simmer for 10 minutes.
  15. Serve add ground black pepper and with some crusty bread. I hope you enjoy!

Corned beef and cabbage is such a traditional Irish meal and this soup, which can be cooked on the stove top or in the slow cooker really is comfort food at it's Irish best. Plus this is low carb, healthy and so filling. This soup can be enjoyed any time of the year, not just St. It's so easy to prepare (and so delicious!), I enjoy it year-round. How Many Servings is this Recipe?

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