Reuben Soup
1 corned beef brisket (3 to 4 pounds), rinsed
2 cups rinsed and drained sauerkraut
3 cups thinly sliced red cabbage
12 ounces beer
2 medium onions, thinly sliced
4 cloves garlic, chopped
3 tablespoons Dijon mustard
3 tablespoons butter
3 tablespoons all-purpose flour
3 tablespoons tomato paste
1 tablespoon mild paprika
2 teaspoons caraway seed
Salt and pepper to taste
10 slices pumpernickel bread, cubed and toasted
2 cups shredded Swiss cheese
In a Dutch oven, cover the corned beef brisket with cold water, bring the water to a boil, and skim off any matter that rises to the surface. Reduce the heat to low and simmer the meat, covered, for 3-1/2 hours.
Remove the meat from the stock, cool the meat, trim away all fat, and cut into 1-inch cubes. Set the meat aside.
In the Dutch oven, measure out 8 cups of the stock, discarding the rest. Pour 7 of those cups back into the Dutch oven and bring the stock to a boil. Reserve the last cup of stock. Add the sauerkraut, cabbage, beer, onions, garlic, and mustard, mixing well. Bring the mixture to a boil and then simmer the mixture, covered, for approximately 20 minutes or until the cabbage is tender.
In a large skillet, melt the butter, stir in the flour, and cook the mixture, uncovered, over a medium heat for 2 minutes or until the flour is a light tan color.
Stir in the tomato paste and the remaining cup of reserved stock. Stir in the paprika and caraway seed. Stir the mixture until it becomes thick. Pour this seasoning sauce into the Dutch oven. Add the salt and pepper to taste. Add the corned beef, cooking the mixture, covered, for about 5 minutes or until it is thoroughly heated. Garnish each serving with the pumpernickel and Swiss cheese. |
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