Reuben Soup
User Reviews
5
Reuben Soup
Description
Reuben Soup starts with sautéed onions, celery, and optional caraway seeds cooked until soft, followed by cabbage added and softened to develop flavor and texture. A roux is formed with flour and butter, then combined with chicken broth and cream, producing a smooth and creamy soup base. The seasoning blend includes dry mustard powder, garlic powder, dill, salt, and black pepper, which contributes to the distinctive Reuben profile.
Adding diced corned beef and sauerkraut provides meatiness and a balanced tang, integrating the main components of the traditional sandwich. Finally, shredded Swiss cheese melts into the soup, enhancing richness and a melted cheese texture. Garnishes of fresh parsley and chopped dill pickles add fresh and acidic notes.
This soup suits a hearty lunch or dinner, offering a creamy and tangy meal that recalls the sandwich but in a warming bowl. It pairs well with crusty bread or simple side salads.
Leftover corned beef from deli or homemade is ideal, and sauerkraut should be squeezed dry before adding to prevent excess saltiness. The soup stores well for up to four days and reheats effectively on stovetop or microwave.
Ingredients
- ¼ cup butter unsalted
- 1 small sweet onion chopped
- 2 ribs celery sliced
- ½ teaspoon caraway seeds optional
- 3 cups green cabbage cut ½-inch, chopped
- 3 tablespoons all-purpose flour
- 3 ½ cups chicken broth reduced sodium
- 1 cup heavy whipping cream
- 2 teaspoon dry mustard powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon dill dried
- ¼ teaspoon black pepper
- 6 ounces corned beef * about 1 ½ cups diced
- 1 cup sauerkraut squeezed dry and chopped
- 1 cup swiss cheese 4 oz, shredded
- parsley for garnish, chopped, fresh
- dill pickles for garnish, chopped
Instructions
- In a large pot or dutch oven, melt the butter over medium heat.
- Add the onion, celery, and caraway seeds and cook until slightly softened, about 4 minutes.
- Stir in the cabbage and turn the heat up to medium-high. Cook for 5 minutes or until softened. Add the flour and cook for 1 minute more.
- Add broth, cream, dry mustard, salt, garlic powder, dill weed, and black pepper. Bring to a boil, reduce heat, cover, and simmer 10-12 minutes or until the cabbage is tender.
- Stir in the corned beef and sauerkraut. Cook 2 minutes more to heat through.
- Remove from the heat and stir in the Swiss cheese.
- Garnish with parsley and sliced pickles.
Notes
- Use thickly sliced leftover or deli corned beef for best texture and flavor.
- Squeeze sauerkraut thoroughly to reduce excess salt and sourness in the soup.
- Potatoes, sweet potatoes, or cauliflower can be added to extend the soup's volume if desired.
- Store leftovers covered in the refrigerator for up to 4 days and reheat gently to avoid curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588 | 29% |
| Carbohydrates | 17g | 6% |
| Protein | 22g | 44% |
| Fat | 50g | 77% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 146mg | 49% |
| Sodium | 1185mg | 49% |
| Potassium | 610mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1526IU | 31% |
| Vitamin C | 38mg | 42% |
| Calcium | 342mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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