Reuben Soup with corn beef and sauerkraut together with chicken broth and swiss cheese makes a recipe that will put you in mind of the uber-famous sandwich.
Do you love Reubens? The sandwich is so, so good but it can be a little heavy. If you crave the taste but would like something a bit lighter, this soup is exactly what you’re looking for. And speaking of crazy good soups, I’m crushing on Cheeseburger Soup and Spanish Soup. If you make any of these, take a picture and post it in the comments!
First of all, you know you have to have some delicious rye bread on the side, right? It’s almost criminal NOT to have it. I’m not sure why it’s the perfect match with corned beef, but it sure is.
You’ll need a dutch oven or a nice size soup pot for this recipe. If you don’t have one, they’re pretty cheap. And honestly, if you don’t want to spend the money, check out a thrift store near you.
Making the Soup
Once you have the butter, onion, and garlic in the pot and you’ve cooked until the onion is translucent and the garlic is really smelling good, crank the heat up to a boil. That’s when you add in the flour for a bit of thickness.
Stir, stir, stir. Once it looks smooth and doesn’t have a bunch of “flour lumps,” pour in the chicken broth.
Flour lumps are the worst. If you’ve ever bitten into one, you know what I mean. Believe me, I’ve cooked up a lot of flour lumps in my day. I’ve stood over a pot of clumpy stuff that was supposed to be nice and creamy but was anything but.
Please tell me I’m not the only one.
If you have any soup leftover, you can save some for several weeks by freezing it. You’ll need some plastic containers with lids. Pour the soup in the container, but leave it to sit for a minute if it’s hot. Don’t forget to leave some space at the top of the container because the liquid will expand when it’s frozen.
You should also know that when the soup comes out of the freezer, any soup really, you may need to punch it up a bit with some spices when it thaws. I don’t know what happens to soup when it’s frozen for later, but it can lose an iota of flavor.
- 1 TBSP unsalted butter
- 1 medium yellow onion 2 cups
- 2 tsp minced garlic
- 1 lb. corn beef slices chopped
- 1 1/2 TBSP flour
- 5 C chicken broth
- 1 can sauerkraut 14.5 oz (drained well)
- 1/4 C sour cream
- 2 TBSP cut chives
- 1 C Swiss Cheese shredded/divided
- Using a dutch oven or a soup pot add the butter and melt it on medium-high heat.
- Add the onions, cook until soft and translucent (about 5 minutes)
- Stir frequently.
- Add in the garlic, cooking for about 1 minute (or until fragrant).
- Stir often.
- Increase temp to bring to a boil.
- Add the flour, stirring often.
- Pour in the chicken broth.
- Stir in the corned beef and sauerkraut.
- Once it has boiled begin to reduce heat to a simmer.
- Cover/ simmer for 15 minutes.
- Add the sour cream, chives and 1/2 of the shredded Swiss cheese. (1/2 of the 1 cup of cheese.)
- Stir well.
- Cook for another 2-3 minutes for the cheese to melt.
- Garnish with more Swiss cheese.
- Serve with a rye bread.