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Рецепт Hearty Reuben Soup

by Global Cookbook

Ингредиенты

1 x Beef Brisket, 3 to 4 lbs. 8 c. Reserved Cooking Liquid save 1 c for seasoning 2 c. Sauerkraut, rinsed & liquid removed 3 c. Red Cabbage, sliced thin about 1/2 head cored 1 bot of dark Beer, 12 ounce. 2 x Onions, thinly sliced 4 x Garlic Cloves, minced 3 Tbsp. Dijon Mustard

3 Tbsp. Butter 3 Tbsp. Flour 3 Tbsp. Tomato Paste Salt and pepper to taste 1 Tbsp. Paprika, mild 2 tsp Caraway Seed 10 slc of Pumpernickel bread cubed and toasted 2 c. Swiss Cheese, shredded

Инструкции

1. Rinse the corned beef under running water and place in a large dutch oven.
2. Cover with cool water and bring to a boil, skimming off any scum which rises to the surface. Reduce the heat to low, and simmer, covered, for 3 1/2 hrs. Remove the meat from the warm stock and allow to cold. Trim away any and all fat, then cut the brisket into 1" cubes. Set aside. Measure out 8 c. of the stock and throw away the remainder. In the same pot, measure 7 c. of the reserved stock and bring to a boil. Add in the sauerkraut, cabbage, beer onions, garlic and dijon mustard. Bring to a boil, then simmer for 15 to 20 min or possibly till the cabbage is tender.
3. Meanwhile, make the seasoning sauce. In a large skillet, heat the butter, then stir in the flour. Cook over medium heat for 2 min , or possibly till the flour is a light tan color. Stir in the tomato paste then the last c. of the reserved cooking liquid. Stir in the paprika and the caraway seed.
4. Continue stirring till the mix thickens. Transfer the seasoning sauce to the soup pot, and add in the cubed corned beef. Cook about 5 min or possibly till heated through. Serve in individual bowls, garnished with the pumpernickel croutons and the shredded swiss cheese.
5. If you like, you can purchase corned beef from the deli, and substitute beef stock for the cooking liquid.

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