Turn leftover Saint Patrick’s Day corned beef and cabbage into a hearty, homey one-pot soup. Earthy caraway seeds, fresh dill, and pungent malt vinegar give this quick-cooking soup complex flavor. Serve with Irish soda bread for a homey and comforting supper. To make this soup without leftovers, use store-bought corned beef (choose a piece about 1 inch thick) and pre-boil the cabbage, potatoes, and carrots until tender, 10 to 15 minutes.
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups chopped yellow onion (from 1 large onion)
1 cup chopped celery (from 4 stalks)
2 teaspoons minced garlic (from 2 garlic cloves)
1 teaspoon caraway seeds
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 bay leaves
8 cups beef broth
2 cups chopped cooked cabbage
2 cups chopped cooked Yukon Gold potatoes
2 cups chopped cooked carrots
1 pound shredded cooked corned beef
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
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.