Corned beef hash soup

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Why haven't I shared this Corned Beef Hash Soup recipe before?

My father has been doing this for as long as I can remember, and I always hope to cook a big pan once the weather starts to cool down.

I know that canned meat is not everyone's cup of tea, and I'm generally not a fan of canned meat, but this hash soup is a must.

Growing up in the 1980s, corned beef was a staple food! I loved eating corned beef and cream salad sandwiches for lunch (and I wouldn't actually turn one down now!).

Canned goods, packages and frozen foods were much more fashionable back then. Let me see … some of my favorites …

  • Findus crisp minced pancakes
  • Beef and boiled sauce in the bag
  • Boil in the bag ‘in butter sauce (served on a pile of mashed potatoes)
  • Smash (mashed potato powder): I used to like smash, but only when it's made with a lot of butter!
  • Chicken and ham spread (on thick white bread!
  • Coco pops (my kids love them, but I can't buy them because I'll eat them all)
  • Canadian steaks (those very thin, reformed slices of meat, where the slices were separated by paper, and you fry them frozen. I haven't eaten them in years! I had a great desire for them when I was pregnant with Gracey!)
  • Hollands Cheese and Onion Pie: With that cheesy, gooey center!

Ha ha, it looks like I made a living from junk food, but actually my two friends made (and still do) a lot of lovely homemade dinners. My mother's specialties are her grilled dinners, chicken stroganoff and THE BEST fried rice.

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My father's specialties consist mainly of spicy foods like homemade samosas, mee goreng, and curry, plus goulash and this corned beef hash.

We always expected my father's corned beef hash, and now my kids love it too.

Drizzle of vinegar in the soup is a must. It doesn't make it acidic, it just adds an extra dimension of flavor. I always serve this corned beef hash soup with pickled red cabbage or beets, so I take a sip of vinegar from the jar, exactly as my father always has. However, the cider vinegar also works well.

My father probably also suggests adding a good pinch of white pepper. I also like it as it adds a little heat, but it can make it too spicy for kids.

Serve in your own Corned Beef Hash Soup or with a large slice of bread. It's a tummy filling, so if you have bread, you'll probably need a nap later 🙂

The recipe:

Corned beef hash soup

This rich and meaty corned beef hash soup is filling up enough for dinner. Ready in 30 minutes too!

Course: dinner

Cuisine: British

Ingredients

  • 1 tablespoon of olive oil
  • 1 medium onion, peeled and diced
  • 340 g tin canned minced meat
  • 3 Beef Broth Cubes Use gluten free cubes if needed – I use Gluten Free Essential Cuisine Beef Broth Powder
  • 1 1/3 liters of cold water
  • 4 medium carrots, peeled and minced
  • 2 medium potatoes, peeled and minced
  • 1 small head cauliflower, chopped into small florets
  • 1 teaspoonful of cider vinegar or use vinegar from a jar of pickled beets or cabbage as I often do
  • ¼ teaspoon of salt
  • ¼ teaspoon black pepper
  • 2 teaspoons cornstarch / cornstarch
  • 4 teaspoons cold water
  • Freshly chopped parsley – to serve

United Kingdom (metric) – ** Convert to US measurements USA **

Instructions

  • Heat the oil in a large skillet. Add the onion and cook over medium heat for 3-4 minutes, stirring occasionally, until the onions soften.

  • Add minced corned beef and stir in onions (no need to cook). Sprinkle the three beef bouillon cubes, then add the water. Stir and boil.

  • Add carrots and potatoes and simmer for 10 minutes. Stir several times to break the corned beef.

  • Add cauliflower, cider vinegar, salt, and pepper, then simmer for 10 more minutes, stirring a few times during cooking.

  • Mix cornmeal with cold water in a small bowl to make a suspension. Add a little grout at a time to the soup, until the soup thickens to your liking.

  • Taste the soup and season even more if necessary, then divide between four bowls. Top with parsley before serving for a pinch of color.

  • It tastes amazing with a little pickled red cabbage or beet slices!

Recipe Notes

Nutritional information is per serving.

Hi, I'm Nicky

I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.

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