How to Make Irish Bacon and Cabbage Soup

Forerunner to Corned Beef & Cabbage Associated with St Patrick's Day

© Larry Ervin

Mar 8, 2009

Corned Beef and Cabbage can be found on the menus of Dublin restaurants. They serve it almost exclusively to American tourists!

Boiled bacon and cabbage is a domestic staple in Ireland. The History Channel tells us that, back in the late 1800’s, Irish immigrants in New York City’s lower east side missed the Irish bacon that they had back home. Irish bacon is nothing like the fatty smoked product Americans call bacon. In search of a substitute, their Jewish neighbors came to the rescue with corned beef.

If corned beef is more to your liking, try Honey-Dijon Corned Beef with Dilled Cabbage.

Try Irish Bacon and Cabbage Soup for a more authentically Irish St. Patrick’s Day dinner.

Irish Bacon and Cabbage Soup

Yield: Makes 4 servings

Irish bacon is moderately marbled with less fat than American bacon but a bit more than Canadian bacon. Use good quality Irish back bacon if you can get it. If not, pancetta is the best substitute. The bacon in this version is added just before serving, almost as a garnish. In other versions, the bacon is boiled along with the vegetables.

This recipe gives you the option of puréeing the soup, which makes for a more elegant presentation. That step can easily be omitted if you like a more rustic (and traditional) style.

You will need: a heavy 6-quart stock pot and a food processor or blender (if you want pureed soup).

Ingredients:

• 1/3-pound piece Irish back bacon (available at specialty foods shops), or alternatively, pancetta or Canadian bacon
• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 1 turnip, sliced
• 2 carrots, diced
• 2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 5 1/2 cups chicken stock or low-sodium chicken broth
• 4 bay leaves, preferably Turkish
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 small head Savoy cabbage, cored, thinly sliced, and cut into 1/2-inch pieces

Method:

1. In small saucepan over moderate flame, combine bacon and enough cold water to cover. Bring to boil, covered, and skim foam from surface. Reduce flame and simmer 7 minutes.
2. Drain and cool, then cut into 1-inch chunks. Set aside.
3. Melt butter in 6-quart heavy stock pot over moderate flame. Add onion and sauté, stirring, until softened, about 3 minutes.
4. Add turnip, carrots and potatoes and sauté 2 minutes.
5. Add stock, bay leaves, salt, and pepper and bring to boil. Reduce flame to moderately low and simmer, covered, until potatoes are soft, 8 to 10 minutes.
6. Add cabbage and simmer 5 more minutes. Discard bay leaves.
7. For a puréed soup, work in 3 or more batches, in food processor or blender purée soup until smooth (use caution when puréeing hot liquids). Return to pot and rewarm if necessary.
8. Stir in bacon. Ladle soup into bowls and serve.

Reference: The History Channel

If you hankering for the comfort of Soups and Stews, click here for more ideas, including:

• Cowboy Chili with Steak
• African Chicken Peanut Soup
• Bavarian Pilsner-Onion Soup
• Cheddar and Ale Soup
• Beef Bourguignon

Statue of St. Patrick in County Mayo

St. Patrick in Stained Glass

Potatoes at Market

Head of Cabbage

Yellow Onion

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