Hearty reuben soup
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Hearty reuben soup
  Soups  
Last updated 6/12/2012 12:51:46 AM. Recipe ID 13417. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Hearty reuben soup
 Categories: Soups
      Yield: 8 Servings
 
      1    Beef Brisket; 3 to 4 lbs.
      8 c  Reserved Cooking Liquid
           -save 1 c for seasoning
      2 c  Sauerkraut; rinsed & drained
      3 c  Red Cabbage; sliced thin
           -about 1/2 head cored
      1    Bottle of dark Beer; 12 oz.
      2    Onions; thinly sliced
      4    Garlic Cloves; chopped
      3 tb Dijon Mustard
      3 tb Butter
      3 tb Flour
      3 tb Tomato Paste
           Salt and pepper to taste
      1 tb Paprika; mild
      2 ts Caraway Seed
     10    Slices of Pumpernickel bread
           -cubed and toasted
      2 c  Swiss Cheese; shredded
 
  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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 13417 (Apr 03, 2005)

[an error occurred while processing this directive]