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!!

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