Hearty Reuben Soup

Recipe Ingredients

1		Beef brisket - 3 to 4 lbs.
8 cups	1896ml	Reserved cooking liquid save 1 cup for seasoning
2 cups	474ml	Sauerkraut - rinsed and drained
3 cups	711ml	Red cabbage - sliced thin
1/2		Cored
1		Dark beer - 12 oz.
2		Onions - thinly sliced
4		Garlic cloves - chopped
3 tablespoons	45ml	Dijon mustard
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Flour
3 tablespoons	45ml	Tomato paste
		Salt and pepper to taste
1 tablespoon	15ml	Paprika - mild
2 teaspoons	10ml	Caraway seed
10		Pumpernickel bread - cubed and toasted
2 cups	292g / 10oz	Swiss cheese - shredded

Recipe Instructions

Rinse the corned beef under running water and place in a large Dutch oven. Cover with cold water and bring to a boil, skimming off any scum that rises to the surface.

Reduce the heat to low, and simmer, covered, for 3 1/2 hours. Remove the meat from the hot stock and allow to cool.

Trim away any and all fat, then cut the brisket into 1" cubes. Set aside. Measure out 8 cups of the stock and discard the remainder.

In the same pot, measure 7 cups of the reserved stock and bring to a boil. Add the sauerkraut, cabbage, beer onions, garlic and Dijon mustard. Bring to a boil, then simmer for 15 to 20 minutes or until the cabbage is tender. Meanwhile, make the seasoning sauce. In a large skillet, melt the butter, then stir in the flour.

Cook over medium heat for 2 minutes , or until the flour is a light tan color. Stir in the tomato paste then the last cup of the reserved cooking liquid. Stir in the paprika and the caraway seed. Continue stirring until the mixture thickens.

Transfer the seasoning sauce to the soup pot, and add the cubed corned beef. Cook about 5 minutes or until heated through.

Serve in individual bowls, garnished with the pumpernickel croutons and the shredded Swiss cheese. If desired, you can purchase corned beef from the deli, and substitute beef stock for the cooking liquid.

Source:
LHJ Recipes

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