Rueben soup
From depthwish 15 years agoIngredients
- 6-8 Lbs. corned beef shopping list
- 1 head cabbage shopping list
- 1 large sweet onion shopping list
- 1 bottle caraway seeds shopping list
- 1 bag of fresh saurkraut shopping list
- 1 lb. grated swiss cheese shopping list
- 1 quart 1/2 and 1/2 or heavy cream shopping list
- 2 quarts chicken stock shopping list
- olive oil shopping list
- 1 carrott grated shopping list
- ROUGE shopping list
- 2 sicks of butter shopping list
- 1 cup flour shopping list
How to make it
- Simmer corned beef until done
- Cut corned beef into 1 inch chunks set aside
- thinly slice 1/2 head of cabbage
- In large fry pan fry cabbage with onion and caraway seeds. There is alot of cabbage so it takes about 3 different times to fry it all up. Divide up the onion and caraway seeds. Use about 1 table spoon of caraway seeds for each frying. Only fry until tender and place in large bowl when done.
- Make a rouge.
- 2 sicks of butter and 1 cup of flour. Slowly cook until blonde colored. About 15-20 mins.
- In large soup pot add chicken stock and 1/2 and 1/2 and carrott
- Drain saurkraut and add to pot
- Add cabbage and corned beef
- Heat to almost boiling and reduce heat to a simmer for a couple of hours covered. Taste. Add white pepper and more caraway seeds if desired.
- Add rouge to thicken.
- Soup should be a creamy thickness
- Pour into soup bowls and top with grated swiss cheese.
- I double this recipe and put it into quart size freezer bags. Always good to have some home made soup handy!!
People Who Like This Dish 5
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