Ingredients:
- 1 tablespoon oil: Used for sautéing the vegetables.
- 1 onion, diced: Provides a flavorful base for the soup.
- 2 carrots, diced: Contributes natural sweetness and color.
- 2 stalks celery, diced: Adds a subtle bitterness and crunch.
- 3 cloves garlic, chopped: Infuses aromatic depth into the soup.
- 4 cups chicken, beef, or ham broth: Choose according to your preference for the soup base.
- 1 pound raw corned beef in pickling juices, diced: The key ingredient, offering a salty and spiced flavor profile.
- 2 potatoes, peeled and diced: Adds heartiness and texture.
- 2 cups cabbage, shredded: Introduces a mild, peppery note.
- Salt and pepper to taste: For seasoning the soup.
Instructions:
Let’s Get Cooking:
- Heat the Oil: In a large pot, heat the oil over medium heat to create a flavorful base.
- Sauté Vegetables: Add diced onion, carrots, and celery to the pot. Cook until the vegetables soften and the onion turns translucent, approximately 5-7 minutes.
- Add Garlic: Stir in chopped garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Pour in the Broth: Slowly pour your chosen broth (chicken, beef, or ham) into the pot, scraping up any browned bits from the bottom for added flavor.
- Simmer the Corned Beef: Add diced corned beef along with its pickling juices to the pot, infusing the broth with its spiced flavors.
- Add Potatoes: Mix in diced potatoes. Bring the soup to a boil, then reduce the heat and simmer, uncovered, until the potatoes are tender, approximately 10-15 minutes.
- Introduce Cabbage: Once the potatoes are nearly done, stir in shredded cabbage and let the soup simmer for another 5-10 minutes until the cabbage is soft and flavors meld together.
- Season: Taste the soup and adjust seasoning with salt and pepper as needed, considering the saltiness from the corned beef.
- Serve Warm: Ladle the soup into bowls and enjoy it hot. It can be served as a standalone meal or paired with crusty bread for dipping. Enjoy!
