Reuben Soup

Name: Reuben Soup
Ingredients: 1 -3 lb corned beef brisket (cooked); 2 cups sauerkraut; 2 cups cabbage; 4 -6 cups beef stock; 1 onion; 2 garlic cloves; 2 tablespoons Dijon mustard; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 1 teaspoon salt; 1 teaspoon black pepper; 2 teaspoons paprika; 1 -2 caraway seed; 6 -8 slices dark bread or 6 -8 slices pumpernickel bread; 1 cup shredded swiss cheese

16 ingredients

9 steps

Ingredients

1 -3 lb corned beef brisket (cooked)
2 cups sauerkraut
2 cups cabbage
4 -6 cups beef stock
1 onion
2 garlic cloves
2 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons paprika
1 -2 caraway seed
6 -8 slices dark bread or 6 -8 slices pumpernickel bread
1 cup shredded swiss cheese

Directions

1

Remove any fat from the brisket and cut the meat into 1 inch cubes; set aside.
2

In a 5-quart stockpot, mix together the sauerkraut that has been drained, the 2 cups of thinly sliced cabbage, 4 cups of beef stock; bring to a boil, then add onion, chopped garlic, and mustard, also 1 cup beef stock.
3

Simmer for 15-20 minutes, adding stock as needed.
4

Meanwhile, in a small skillet, make a roux; by melting the butter, stirring in the flour and cooking over moderate heat until a light golden brown; add the 1/2 cup of beef stock, tomato paste, salt and pepper, paprika.
5

Stir and cook until thick and creamy.
6

Now stir in the hot soup, and add the cubed brisket and cook 5 minutes more.
7

Serve in bowls.
8

To garnish, cube the bread and bake in a 350F oven for 8-10 minutes.
9

Add the bread cubes and the shredded Swiss cheese to the soup in the bowls.