Cabbage Potato Soup Recipe
- 2 tablespoons oil (30 ml)
- 3 cups chopped onion (450 g)
- 3 cups shredded white cabbage (300 g)
- 2 cups grated Idaho potatoes (350 g)
- 2 quarts chicken stock (1900 ml)
- 8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
- 2 cups grated carrots (100 g)
- 1 cup cream (220 g)
- Salt and pepper
- In a large saucepan with one tablespoon of oil, sauté the onion and cook for 3 minutes or until golden brown.
- Add the cabbage and potatoes, stirring constantly until vegetables are tender.
- Stir in the stock and let it boil for a couple of minutes. Reduce heat afterwards and simmer for another 30 minutes.
- While the mixture is being cooked, sauté the corned beef strips with the remaining oil in a small skillet. Drain beef strips using paper towels.
- Stir in the carrots and cream in the mixture and simmer for 10 minutes or until soup is thickened.
- Add the drained corn beef strips and enhance flavor by sprinkling salt and pepper until it suites your taste.
- Serve warm and enjoy!
Recipe by Mashed Potatoes Recipe at http://www.mashed-potatoes-recipe.com/cabbage-potato-soup-recipe/
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