Irish Cream of Corned Beef Soup

Ingredients:

• 225-280 g (1 cup) cut into 5x8 cm strips. corned beef
• 3 cups shredded white cabbage
• 2 tbsp. grated Idaho potatoes
• 2 liters of chicken broth
• 2 tablespoons of oil
• 3 cups chopped onion
• 2 tbsp. grated carrots
• 1 cup of cream
• Salt and ground black pepper

Preparation:

1. Heat a tablespoon of oil in a soup pot, add the onion, and sauté until soft, about 3 minutes. Add the cabbage and potatoes and stir. Pour in the broth, bring to a boil, then reduce the heat and simmer for 30 minutes.
   
   Meanwhile, in a small skillet, fry the meat strips in the remaining oil until crispy. Place on a paper towel to absorb excess oil. Add the carrots and cream to the soup and simmer for another 10 minutes. Add the meat and season with salt and pepper to taste.