Leftover Corned Beef and Cabbage Soup with Horseradish Cream

It's time for that annual Saint Patrick's Day corned beef and cabbage. We always seem to have more than we can eat, so why not make it into soup? If possible, use uncured corned beef as sodium nitrate used in cured corned beef is unsuitable for one's health. The key to tender corned beef is brazing in the oven at a low temperature for several hours. Both recipes for corned beef and cabbage and the soup for the following day(s) are contained in this recipe.

Day 1 for Corned Beef and Cabbage ingredients

6 servings

INGREDIENTS:

Day 1 Corned Beef & Cabbage

3 to 3 ½ pounds (uncured) corned beef

1 cup white wine

1 quart chicken broth

1 pound Yukon gold potatoes, cut into 2-inch pieces

6 to 8 carrots (preferably rainbow), peeled, cut into 2-inch pieces

1 small head green cabbage, cut into 8 wedges

Grainy mustard or horseradish for serving, (optional)

Day 2 for Corned Beef Soup ingredients

Day 2 Soup

2 tablespoons extra virgin olive oil

1 cup yellow onion, medium diced

½ cup celery, medium diced, about 1 stalk

2 teaspoons minced garlic

1 teaspoon caraway seeds

½ teaspoon kosher salt

½ teaspoon black pepper

1 bay leaf

1 quart leftover corned beef broth

2 cups or more filtered water

2 cups leftover cooked cabbage, medium diced

2 cups leftover cooked Yukon Gold potatoes, medium diced

2 cups leftover cooked carrots, medium diced

2 cups or more leftover cooked corned beef, shredded

2 tablespoons fresh dill, minced

2 tablespoons parsley, minced

Sauce Garnish

6 tablespoons sour cream

2 to 3 tablespoons jarred horseradish, well-drained

DIRECTIONS:

Day 1 Corned Beef & Cabbage

Preheat oven to 325°F. Rinse the corned beef under cold running water and pat dry. Reserve the spice packet.

Place the corned beef fat side up in a Dutch oven. Add the wine and chicken broth. Sprinkle the spices over the top. Cover with a lid and place in the preheated oven. Bake for three hours.

Add the potatoes and carrots to the liquid. Place the cabbage on top of the meat and vegetables. Cover and continue baking until the vegetables are tender, about three-quarters to one hour.

Let the corned beef rest for ten minutes, then slice. Serve the corned beef and vegetables hot with mustard or horseradish.

Chill the remaining corned beef and vegetables. Strain, chill, and refrigerate the broth.

Day 1 Corned Beef and Cabbage with grainy mustard

Day 2 Soup

Measure the broth from the corned beef. Add filtered water to the broth to measure a total of six cups of liquid. Cut the leftover carrots, potatoes, and cabbage into bite-size pieces. Shred the corned beef.

Heat the olive oil in a Duch oven over medium-high heat. Add the onions and celery and cook until translucent, about five minutes. Add the garlic, caraway seeds, salt, and pepper. Cook until fragrant, for about one minute. Add the bay leaf and broth. Bring to a boil and reduce to a simmer.

Stir in cooked cabbage, potatoes, carrots, and corned beef. Simmer until all is hot, about fifteen minutes. Discard bay leaf. Serve hot topped with a dollop of horseradish sauce and a sprinkling of dill and parsley.

Sauce

Stir the horseradish into the sour cream for drizzling on top.

Day 2 Corned Beef and Cabbage soup

Leftover Corned Beef and Cabbage Soup With Horseradish Cream

Leftover Corned Beef and Cabbage Soup With Horseradish Cream
Yield: 6 servings
Author:
Prep time: 30 MinCook time: 4 H & 25 MTotal time: 4 H & 55 M
It's time for that annual Saint Patrick's Day corned beef and cabbage. We always seem to have more than we can eat, so why not make it into soup? If possible, use uncured corned beef as sodium nitrate used in cured corned beef is unsuitable for one's health. The key to tender corned beef is brazing in the oven at a low temperature for several hours. Both recipes for corned beef and cabbage and the soup for the following day(s) are contained in this recipe.

Ingredients

Day 1 Corned Beef & Cabbage
  • 3 to 3 ½ pounds (uncured) corned beef
  • 1 cup white wine
  • 1 quart chicken broth
  • 1 pound Yukon gold potatoes, cut into 2-inch pieces
  • 6 to 8 carrots (preferably rainbow), peeled, cut into 2-inch pieces
  • 1 small head green cabbage, cut into 8 wedges
  • Grainy mustard or horseradish for serving, (optional)
Day 2 Soup
  • 2 tablespoons extra virgin olive oil
  • 1 cup yellow onion, medium diced
  • ½ cup celery, medium diced, about 1 stalk
  • 2 teaspoons minced garlic
  • 1 teaspoon caraway seeds
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 quart leftover corned beef broth
  • 2 cups or more filtered water
  • 2 cups leftover cooked cabbage, medium diced
  • 2 cups leftover cooked Yukon Gold potatoes, medium diced
  • 2 cups leftover cooked carrots, medium diced
  • 2 cups or more leftover cooked corned beef, shredded
  • 2 tablespoons fresh dill, minced
  • 2 tablespoons parsley, minced
Sauce Garnish
  • 6 tablespoons sour cream
  • 2 to 3 tablespoons jarred horseradish, well-drained

Instructions

Day 1 Corned Beef & Cabbage
  1. Preheat oven to 325°F. Rinse the corned beef under cold running water and pat dry. Reserve the spice packet.
  2. Place the corned beef fat side up in a Dutch oven. Add the wine and chicken broth. Sprinkle the spices over the top. Cover with a lid and place in the preheated oven. Bake for three hours.
  3. Add the potatoes and carrots to the liquid. Place the cabbage on top of the meat and vegetables. Cover and continue baking until the vegetables are tender, about three-quarters to one hour.
  4. Let the corned beef rest for ten minutes, then slice. Serve the corned beef and vegetables hot with mustard or horseradish.
  5. Chill the remaining corned beef and vegetables. Strain, chill, and refrigerate the broth.
Day 2 Soup
  1. Measure the broth from the corned beef. Add filtered water to the broth to measure a total of six cups of liquid. Cut the leftover carrots, potatoes, and cabbage into bite-size pieces. Shred the corned beef.
  2. Heat the olive oil in a Duch oven over medium-high heat. Add the onions and celery and cook until translucent, about five minutes. Add the garlic, caraway seeds, salt, and pepper. Cook until fragrant, for about one minute. Add the bay leaf and broth. Bring to a boil and reduce to a simmer.
  3. Stir in cooked cabbage, potatoes, carrots, and corned beef. Simmer until all is hot, about fifteen minutes. Discard bay leaf. Serve hot topped with a dollop of horseradish sauce and a sprinkling of dill and parsley.
Sauce
  1. Stir the horseradish into the sour cream for drizzling on top.

Nutrition Facts

Calories

766.77

Fat (grams)

47.27 g

Sat. Fat (grams)

14.49 g

Carbs (grams)

33.76 g

Fiber (grams)

7.64 g

Net carbs

26.07 g

Sugar (grams)

11 g

Protein (grams)

44.49 g

Sodium (milligrams)

4022.11 mg

Cholesterol (grams)

153.12 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

corned beef, cabbage, soup
entree, soup, main dish
Irish
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Linda Hierholzer