Hello there!
It’s soup season yet again! I know it’s a bit early, but once September 1st hit this year, the Halloween decorations made their debut and the soup was on the stove. I couldn’t help it.
I’m very excited for Fall this year, more so than previous years. I think as I’m getting older, I’m enjoying sweater weather quite a bit, and all that comes with it. Pumpkin spice all around!
I know this year is going to be chock-full of different kinds of soups. This particular soup I’ve made a couple of times already, and the whole batch gets devoured in days. I keep telling Dustin that I want to make another batch and he insists I make a different kind to switch things up a bit, but I craveeee this soup. It’s hearty, not overly creamy, and it makes the taste buds dance.
If you ask me, this is a PERFECT Fall soup. I’ll be making this quite a few times throughout the season, without a doubt!
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Ingredients
6 slices of thick cut bacon, cut into bite-sized pieces
2.5 lbs corned beef brisket
5 kielbasa sausage links
3 medium sweet onions, diced
6 cups of cabbage, cut into medium-sized chunks, about the size of a half dollar
2 large leeks
4 russet potatoes, cubed into bite-sized pieces
9 garlic cloves, roughly chopped
1 tsp fresh thyme
2 cans of beer, separated
3 scallions, chopped
2 cups, heavy cream
2 bay leaves
2 TBSP butter
10 cups of water
flour
Pepper, and Crushed Red Pepper, to taste
Directions
- *Note: I typically don’t add any more salt. It really won’t need it since the bacon, kielbasa, and brisket will be salty enough.
- Cut 6 slices of thick cut bacon into bite-sized pieces.
- Place in a large stock pot and cook on med/low until golden brown. Remove from pot and set aside. Leave about 2 Tbsp of bacon grease in the pot.
- Add 2 Tbsp butter to the pot.
- Remove the brisket from the package, and rinse with cold water and pat dry with paper towels.
- Most briskets that we buy come with the seasoning packet inside. Season each side of the brisket with brisket seasoning packet and lightly coat each side of the brisket with flour.
- Place brisket in the pot and pan sear each side on medium heat until golden brown. Remove from the pot when each side is seared.
- Place kielbasa in a separate large pan and add a can of beer. Place heat on medium/high and cook, rotating the sausage links occasionally.
- Once the beer is mostly cooked out of the sausage, add 1/2 tsp of olive oil to the pan. Pan sear the sausage until just lightly charred. Remove from pan.
- Remove the brisket from the pot, set aside.
- Cut green parts off leeks and discard the green stems. Cut each leek in half and rinse well so the sand is cleaned out. Half each half of the leek and chop into 1/2 inch cubes.
- Add onion, leeks, garlic, thyme, and cabbage to the pot. Sauté down until just wilted.
- Return the brisket to the pot.
- Add 1 can of beer to the pot.
- Add 10 cups water to the pot.
- Cut the kielbasa links into bite-sized pieces.
- Add the kielbasa, 2 bay leaves, and bacon to the pot.
- Cut scallions into 1/4 inch pieces and add to the pot.
- Turn the heat to medium, cover, and cook on medium for 2 hours.
- Remove the brisket and place on cutting board. Cut into bite-sized pieces and return to the pot.
- Rinse and cut 4 russet potatoes into bite-sized pieces.
- Add 2 cups of cream and potatoes to the pot and cook until the potatoes are tender.
- Add pepper, crushed red pepper, to taste and if needed.
Directions with step by step photos
- *Note: I typically don’t add any more salt. It really won’t need it since the bacon, kielbasa, and brisket will be salty enough.
- Cut 6 slices of thick cut bacon into bite-sized pieces.
- Place in a large stock pot and cook on med/low until golden brown. Remove from pot and set aside. Leave about 2 Tbsp of bacon grease in the pot.
- Add 2 Tbsp butter to the pot.
- Remove the brisket from the package, and rinse with cold water and pat dry with paper towels.
- Most briskets that we buy come with the seasoning packet inside. Season each side of the brisket with brisket seasoning packet and lightly coat each side of the brisket with flour.
- Place brisket in the pot and pan sear each side on medium heat until golden brown. Remove from the pot when each side is seared.
- Place kielbasa in a separate large pan and add a can of beer. Place heat on medium/high and cook, rotating the sausage links occasionally.
- Once the beer is mostly cooked out of the sausage, add 1/2 tsp of olive oil to the pan. Pan sear the sausage until just lightly charred. Remove from pan.
- Remove the brisket from the pot, set aside.
- Cut green parts off leeks and discard the green stems. Cut each leek in half and rinse well so the sand is cleaned out. Half each half of the leek and chop into 1/2 inch cubes.
- Add onion, leeks, garlic, thyme, and cabbage to the pot. Sauté down until just wilted.
- Return the brisket to the pot.
- Add 1 can of beer to the pot.
- Add 10 cups water to the pot.
- Cut the kielbasa links into bite-sized pieces.
- Add the kielbasa, 2 bay leaves, and bacon to the pot.
- Cut scallions into 1/4 inch pieces and add to the pot.
- Turn the heat to medium, cover, and cook on medium for 2 hours.
- Remove the brisket and place on cutting board. Cut into bite-sized pieces and return to the pot.
- Rinse and cut 4 russet potatoes into bite-sized pieces.
- Add 2 cups of cream and potatoes to the pot and cook until the potatoes are tender.
- Add pepper, crushed red pepper, to taste and if needed.
