Corned Beef and Cabbage Soup in Rye Bowls
This dish is perfect for game-day parties when the gang gathers around the TV. Oven-simmered homecooked corned-beef brisket gives this soup the best taste and texture.
INGREDIENTS | SERVES 6
- 1½ pounds cooked corned beef, trimmed and shredded
- 1 small head cabbage, cored and diced
- 1 medium onion, diced
- 10 cups chicken broth
- Dash ground cloves
- Salt and pepper to taste
- 6 round ½-pound loaves rye or pumpernickel bread
- 1 cup sour cream mixed with ¼ cup coarse mustard
In a large soup pot over high heat, combine shredded corned beef, cabbage, onion, broth, and cloves; bring mixture to a boil. Reduce heat to medium; simmer 20 minutes, until cabbage is tender and broth is reduced. Soup should be thick. Add salt and pepper.
Slice off top quarter of each bread loaf; reserve. Remove some of soft interior of loaves, creating a hollow bowl.
Place each bread bowl on a plate or in a shallow bowl; fill with soup. Place a dollop of mustard-laced sour cream at top of each bowl; serve with bread top on side.
The Gang's All Here
When it comes to good friends, sometimes getting together is more important than putting out a fancy spread. Don't let time or budget concerns keep you from enjoying good times. Prepare a main-dish soup, chili, or stew, stock the cooler with drinks, then ask everyone to bring a dish. You'll wind up with a fun smorgasbord and great memories.
