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Hearty Reuben Soup

 

140

Yield

8

servings

Prep

20

min

Cook

4

hrs

Ready

4

hrs

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

3 lbs beef brisket
*
8 cups stock
reserved, vegetable
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 all-purpose flour
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 3½ 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.

 

* not incl. in nutrient facts

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Comments


Saint Louis, United States
 about 10 years ago

recipe states 8 cups vegetable oil. I believe it should read 8 cups reserved stock.

happyzhangbo
Lindsay, Canada
 about 10 years ago

Thanks for your comment, absolutely should be 8 cups of vegetable stock, just updated the recipe, enjoy our website!

Nutrition Facts

Serving Size 366g (12.9 oz)
Amount per Serving
Calories 13442% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 1124mg 47%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 13%
Sugars g
Protein 15g
Vitamin A 20% Vitamin C 50%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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