Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a recipe from Nathalie Dupree Cooks. I love this soup, maybe because I love reuben sandwiches.

Ingredients Nutrition

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 350°F oven for 8-10 minutes.
  9. Add the bread cubes and the shredded Swiss cheese to the soup in the bowls.

Reviews

(1)
Most Helpful

This is an excellent way to use up the left over corned beef. I had the leftover soup the next day for lunch and it seemed a little salty but has excellent flavor.

adopt a greyhound March 20, 2006

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