Here’s a warm and savory recipe for Reuben Soup, inspired by the classic Reuben sandwich with corned beef, sauerkraut, and Swiss cheese flavors.
🥣 Reuben Soup Recipe
🛒 Ingredients (Serves 4–6)
- 250 g corned beef, chopped
- 1 cup sauerkraut, drained and chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beef or vegetable broth
- 1 cup potatoes, diced
- ½ cup carrots, diced (optional)
- ½ tsp black pepper
- 1 tsp caraway seeds (optional, classic Reuben flavor)
- 1 cup heavy cream or sour cream
- 100 g Swiss cheese, shredded
- 2 tbsp butter or oil
- Rye bread croutons for serving
👩🍳 Instructions
1. Sauté aromatics
- In a large pot, heat butter or oil over medium heat.
- Sauté onion and garlic until soft and fragrant.
2. Add vegetables and corned beef
- Stir in diced potatoes, carrots, corned beef, and sauerkraut.
- Cook 2–3 minutes to combine flavors.
3. Add broth and seasonings
- Pour in beef or vegetable broth.
- Add black pepper and caraway seeds.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
4. Add cream and cheese
- Stir in heavy cream or sour cream for richness.
- Add shredded Swiss cheese and stir until melted.
- Taste and adjust seasoning.
5. Serve
- Ladle soup into bowls.
- Top with rye bread croutons or extra shredded Swiss cheese.
🌿 Tips & Variations
- Vegetarian: Replace corned beef with smoked tofu and use vegetable broth.
- Extra tangy: Add a little more sauerkraut juice or a dash of pickle juice.
- Spicy kick: Add a pinch of paprika or hot sauce.
If you want, I can also give you a quick 20-minute Reuben soup recipe that’s lighter but keeps all the classic flavors.
