Hello, dear readers! Today we're venturing into the delightful world of comfort foods with a twist. I want to introduce you to a heartwarming concoction that draws its inspiration from the classic Reuben sandwich, a staple in delicatessens across the Midwest and beyond. This dish has its roots deeply planted in American cuisine, with the Reuben sandwich itself possibly originating from Omaha, Nebraska, or perhaps New York City; the exact origin is a tasty mystery. Imagine the savory goodness of corned beef, the tang of sauerkraut, and the creaminess of Swiss cheese, all coming together in a rich and satisfying soup. Whether you're seeking the solace of a warm bowl on a chilly evening or treating friends to a creative twist on a beloved classic, Reuben Soup is a dish that beckons with its familiar yet innovative flavors.
When it comes to companions for this Reuben Soup, I love to pair it with a crispy rye bread crouton or a garlic-pumpernickel twist. A little extra crunch only emphasizes the silky texture of the soup. If you're feeling adventurous, a crisp, cold lager or a snappy dill pickle on the side would contrast beautifully with the richness of the soup.
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Reuben Soup
Servings: Serves 6
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound corned beef brisket, cooked and shredded
- 4 cups beef broth
- 1 cup sauerkraut, drained and rinsed
- 1 medium potato, peeled and cubed
- 1 teaspoon caraway seeds (optional)
- 1/4 teaspoon black pepper
- 1 cup half and half
- 1 cup Swiss cheese, shredded
- 2 tablespoons all-purpose flour
- Salt to taste
- Russian Dressing (for garnish)
- Chopped fresh parsley (for garnish)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound corned beef brisket, cooked and shredded
- 4 cups beef broth
- 1 cup sauerkraut, drained and rinsed
- 1 medium potato, peeled and cubed
- 1 teaspoon caraway seeds (optional)
- 1/4 teaspoon black pepper
- 1 cup half and half
- 1 cup Swiss cheese, shredded
- 2 tablespoons all-purpose flour
- Salt to taste
- Russian Dressing (for garnish)
- Chopped fresh parsley (for garnish)
Directions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until they're translucent and fragrant.
2. Stir in the shredded corned beef and cook for a few minutes until it begins to brown slightly.
3. Pour in the beef broth, and then add the sauerkraut, potato cubes, caraway seeds (if using), and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender – about 15 minutes.
4. In a separate bowl, whisk together the half and half with the flour until smooth. Gradually stir this mixture into the soup, and continue to cook for another 5-10 minutes until the soup thickens.
5. Add the shredded Swiss cheese to the pot, stirring until it's melted and the soup is creamy. Adjust seasoning with salt as necessary.
6. Serve hot, garnished with a swirl of Russian Dressing and a sprinkle of fresh parsley.
Variations & Tips:
- For a lighter version, substitute the half and half with whole milk or a dairy-free alternative, and use a low-fat Swiss cheese.
- Vegetarians can switch out the corned beef for tempeh or seasoned seitan and use vegetable broth instead of beef broth.
- If you have access to fresh rye bread, consider toasting cubes of it with a little olive oil and garlic to sprinkle on top as a garnish.
- As for storage, this soup tastes even better the next day as the flavors meld together, but always remember to store it in a tightly sealed container in the refrigerator.
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- Finally, don't be afraid to play with the proportions of sauerkraut and corned beef to suit your taste. The beauty of home cooking is making each dish unmistakably yours. Enjoy!