Description
Reuben Soup is a hearty and comforting dish inspired by the classic Reuben sandwich. This savory soup combines tender corned beef, tangy sauerkraut, and creamy Swiss cheese in a flavorful broth, finished with a touch of sour cream and fresh chives for garnish. Perfect for a cozy meal that captures the essence of the beloved deli favorite in a warm, spoonable form.
Ingredients
Scale
Soup Base
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped (about 2 cups)
- 2 teaspoons minced garlic
- 1 pound corned beef slices, chopped
- 1 1/2 tablespoons all-purpose flour
- 5 cups chicken broth
- 1 can sauerkraut, drained well (14.5 oz)
Finishing Touches
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
- 1 cup Swiss cheese, shredded and divided
Instructions
- Sauté the Aromatics: In a large pot, melt the unsalted butter over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add Corned Beef and Flour: Add the chopped corned beef slices to the pot and cook for 2-3 minutes, allowing them to warm through and release flavor. Sprinkle the flour over the mixture and stir well to coat the ingredients; cook for 1-2 minutes to eliminate the raw flour taste and help thicken the soup.
- Pour in Chicken Broth: Gradually add the chicken broth while stirring constantly to prevent lumps. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, allowing it to thicken slightly.
- Add Sauerkraut: Stir in the well-drained sauerkraut and continue to simmer the soup for another 10 minutes, blending the flavors and tenderizing the sauerkraut.
- Incorporate Swiss Cheese: Add half of the shredded Swiss cheese into the soup, stirring until melted and fully incorporated, resulting in a creamy texture.
- Finish and Garnish: Remove the soup from heat and stir in the sour cream for richness. Ladle the soup into bowls, then sprinkle with the remaining shredded Swiss cheese and chopped fresh chives to garnish. Serve warm and enjoy!
Notes
- For extra depth of flavor, consider adding a splash of rye whiskey or mustard when adding the corned beef.
- If you prefer a less tangy soup, rinse the sauerkraut well before draining to reduce sourness.
- This soup pairs beautifully with crusty rye bread or toasted sandwiches.
- To make it vegetarian, substitute vegetable broth and omit the corned beef.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
