Corn beef soup

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Western cuisine

Quick and easy

“A cheap dish to make, preferably best eaten during the winter period to keep warm.”

Not many people would think much about this dish but what makes it special is the fact that it is an incredibly straight forward dish for when you’re too busy to cook something extravagant. My mom usually makes this dish because back in her day this dish was considered “war food” or “food for the poor” because of how affordable corn beef is.

You will need:

1 tin of corn beef
Handful of baby potatoes
Half a cabbage
4 carrots
1 chicken stock cube
1 cinnamon stick
1 onion
1 tablespoon oil
White pepper

Pre-heat your pan with some oil and a cinnamon stick on medium heat. Slice an onion and add it into the pot, sweating the onion till soft also visually keeping an eye that it doesn’t darken in colour. Once done, fill the pot half way up and cover it with a lid to allow the water to warm up. Prep the vegetables by roughly chopping the cabbage, carrots and baby potatoes. Baby potatoes usually take longer to soften, so add that in first, once half way cooked, add in the carrots then season with a chicken stock cube, salt and a lot of white pepper. Add the cabbage 5 minutes later and cover the soup with a lid allowing it to simmer for 20mins. Once ready, check the seasoning and serve right away with a bowl of rice, side of sambal balacchan and ikan bilis (also known as fried anchovies).

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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