Hearty Reuben Soup

4 hours Prep: 20 minutes Cook: 4 hours

2022 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

3	lbs	beef brisket
8	cups	vegetable oil	reserved
2	cups	sauerkraut	rinsed & drained
3	cups	red cabbage	sliced thin about 1/2 head cored
12	ounces	beer, dark
2	each	onions	thinly
4	cloves	garlic	chopped
3	tablespoons	dijon mustard
3	tablespoons	butter
3	tablespoons	flour, all-purpose
3	tablespoons	tomato paste
1	x	salt and black pepper	to taste
1	tablespoon	paprika	mild
2	teaspoons	caraway seeds
10	slices	pumpernickel bread	cubed, toasted
2	cups	swiss cheese

Directions

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 inch 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.

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Nutrition Facts

Serving Size 340g

Amount per Serving

Calories 2022 99% of calories from fat

	% Daily Value*
Total Fat 223.0g	343%
Saturated Fat 31.0g	155%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 348mg	15%
Total Carbohydrate 12.0g	4%
Dietary Fiber 3.0g	13%
Sugars 4.0g
Protein 2.0g	5%

Vitamin A	20%		Vitamin C	50%
Calcium	5%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Quick Graham Bread

This is a fantastic recipe, I've made it many times. It results in a bread with a similar texture to corn bread but wheaty / grahammy tasting. Slighty sweet so a good breakfast bread, but not too sweet to eat with dinner. I've found you can substitute vegetable oil for the shortening without changing the result much except that the thinner batter makes a smoother crust (cutting back slightly on the liquid will give the same craggy crust that the shortening version produces). I've also substituted buttermilk for the milk with good result.

Reviewed by ericjs