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Reuben Soup

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A creamy and savory soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese.

Ingredients

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For the Crust:

  • 1 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup sauerkraut, drained and rinsed
  • 1 lb corned beef, chopped
  • 1 cup heavy cream
  • 1 cup Swiss cheese, shredded
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper
  • Rye croutons for garnish

Instructions

1. Prepare the Crust:

  1. Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
  2. Pour in beef broth and bring to a simmer. Add sauerkraut, corned beef, caraway seeds, and black pepper. Simmer for 15 minutes.
  3. Stir in heavy cream and Swiss cheese until cheese is melted and soup is creamy.
  4. Serve hot, garnished with rye croutons.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/reuben-soup/