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Erin Go Bragh Soup

on April 2, 2016

Recipe by Chef Jacquie

  • 1 pound of Irish bacon (regular bacon, cubed ham steak or Canadian bacon can be substituted)
  • 2 onions, diced
  • 2 carrots, peeled and sliced
  • 2 stalks of celery, sliced
  • 3 baby turnips, diced (or 1 large)
  • 4 red potatoes, peeled and diced
  • 1 head of cabbage, roughly chopped
  • 8 cups of chicken stock (Vegetable stock can be substituted)
  • 1/2 teaspoon of Kosher salt
  • Fresh ground black pepper, to taste

In a large soup pot, over medium high heat, sauté bacon until crispy.  Add onions, carrots and celery, sauté for a few minutes; add broth and cabbage.
Raise heat to high and bring soup to a boil. When soup reaches boiling point, lower heat to simmer and cook for 30 minutes.

Add potatoes and turnips and cook for another 30-40 minutes.  Taste and adjust salt and pepper.

Serve this hearty soup with toasted or grilled bread. Perfect for celebrating St. Patty’s Day.


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