Tuesday, May 09, 2017


Corned Beef and Cabbage Soup
5 medium red potatoes, skin on, half-inch pieces
2 small Vidalia onions, large dice
6 cups chicken broth
1 green pepper diced
Black pepper
Himalayan sea salt
Basil
Small amount of powdered ginger
Garlic, optional
Corned beef and cabbage leftovers (ours included red potatoes)
Himilayan Sea Salt, if needed
Boil potatoes until soft. Drain water from potatoes. Add onions, chicken broth, green pepper and some seasoning. Add minced garlic if it is not already in your corned beef. Bring soup to a boil. Simmer until onions are softened. Skim all fat off corned beef and cabbage leftovers and add carefully to the pot. Heat through, adjust seasonings and add salt (if needed).

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The previous night's brisket I used for the above soup. It included cabbage, onions, an inexpensive dark German beer, ginger, basil, freshly ground black pepper, salt, minced garlic and red potatoes.

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