Prep 30 mins
Cook 1 hr
This is a recipe from Nathalie Dupree Cooks. I love this soup, maybe because I love reuben sandwiches.
- 1 -3 lb corned beef brisket (cooked)
- 2 cups sauerkraut
- 2 cups cabbage
- 4 -6 cups beef stock
- 1 onion
- 2 garlic cloves
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 -2 caraway seed
- 6 -8 slices dark bread or 6 -8 slices pumpernickel bread
- 1 cup shredded swiss cheese
- Remove any fat from the brisket and cut the meat into 1 inch cubes; set aside.
- 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.
- Simmer for 15-20 minutes, adding stock as needed.
- 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.
- Stir and cook until thick and creamy.
- Now stir in the hot soup, and add the cubed brisket and cook 5 minutes more.
- Serve in bowls.
- To garnish, cube the bread and bake in a 350°F oven for 8-10 minutes.
- Add the bread cubes and the shredded Swiss cheese to the soup in the bowls.
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.