1930s Corned Beef And Cabbage Soup Recipes

CORNED BEEF AND CABBAGE SOUP RECIPE

Steps:

• Heat oil and butter in a large Dutch oven over medium-high. Add onion and celery; cook until translucent, 5 minutes. Add garlic, caraway seeds, salt, and pepper; cook until fragrant, 1 minute. Add bay leaves and broth; bring to a boil over high. Reduce to medium-low.
• Stir in cooked cabbage, potatoes, carrots, and beef; cook until hot, 15 minutes. Remove bay leaves; discard. Stir in dill and parsley. Serve with vinegar on the side.

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.

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.

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.

CREAM OF CORNED BEEF, CABBAGE AND POTATO SOUP

Steps:

• Combine first 6 ingredients to large pot.
• Bring to boil, reduce heat and cook until vegetables are tender.
• Mix cornstarch and water together to make a paste.
• Bring the Soup back to a boil, add the paste with a whisk, until the soup is thick.
• Now simmer, then add cream, butter, salt, pepper and beer.
• Garnish with chopped parsley.