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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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For those who like rueben sandwichs, this is a favorite. Great to freeze for wintertime. Ingredients:
6-8 lbs. corned beef |
1 head cabbage |
1 large sweet onion |
1 bottle caraway seeds |
1 bag of fresh saurkraut |
1 lb. grated swiss cheese |
1 quart 1/2 and 1/2 or heavy cream |
2 quarts chicken stock |
olive oil |
1 carrott grated |
rouge |
2 sicks of butter |
1 cup flour |
Directions:
1. Simmer corned beef until done
2. Cut corned beef into 1 inch chunks set aside
3. thinly slice 1/2 head of cabbage
4. 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.
5. Make a rouge.
6. 2 sicks of butter and 1 cup of flour. Slowly cook until blonde colored. About 15-20 mins.
7. In large soup pot add chicken stock and 1/2 and 1/2 and carrott
8. Drain saurkraut and add to pot
9. Add cabbage and corned beef
10. 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.
11. Add rouge to thicken.
12. Soup should be a creamy thickness
13. Pour into soup bowls and top with grated swiss cheese.
14. 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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