Step-by-Step Instructions

Step 1: Sauté the Aromatics

  1. Heat butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and sauté for 3–4 minutes, or until softened and translucent.
  3. Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 2: Add the Corned Beef and Sauerkraut

  1. Stir in the diced or shredded corned beef, cooking for 2–3 minutes to combine the flavors.
  2. Add the sauerkraut, mixing well, and let it cook for another 2 minutes.

Step 3: Create the Base

  1. Sprinkle the flour over the beef and sauerkraut mixture, stirring to coat evenly.
  2. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 4: Add the Broth

  1. Gradually pour in the chicken or beef broth, stirring constantly to prevent lumps.
  2. Bring the mixture to a gentle simmer over medium heat.
  3. Add the caraway seeds (if using) for a traditional rye bread flavor.

Step 5: Make It Creamy

  1. Reduce the heat to low and stir in the heavy cream and Dijon mustard.
  2. Gradually add the shredded Swiss cheese, one handful at a time, stirring until melted and smooth.

Step 6: Add the Sour Cream

  1. Remove the pot from heat and stir in the sour cream for added richness and tang.
  2. Taste the soup and adjust the seasoning with salt and black pepper as needed.

Step 7: Serve and Garnish

  1. Ladle the soup into bowls and top with rye bread croutons or crackers for added crunch.
  2. Sprinkle with extra shredded Swiss cheese or a pinch of fresh dill for a finishing touch.

Tips for Perfect Reuben Soup

  1. Corned Beef Options: Use leftover corned beef for convenience, or purchase pre-cooked corned beef from your deli. If unavailable, pastrami or roast beef can be substituted.
  2. Sauerkraut: Rinse and drain the sauerkraut to reduce the tanginess if you prefer a milder flavor.
  3. Cheese: Opt for high-quality Swiss cheese for a creamier texture and richer taste. Gruyère can also be used for a gourmet twist.
  4. Thickening: If the soup is too thin, whisk 1 tablespoon of flour with a bit of broth or water, then stir it into the soup and simmer for a few minutes.

Serving Suggestions

  • As a Meal: Pair with a side salad or roasted vegetables for a complete dinner.
  • As a Starter: Serve smaller portions in mugs or ramekins as an appetizer.
  • With Bread: Accompany with slices of buttered rye bread for dipping.