Reuben Soup, you’ve gotta eat this!
I love the holidays, and the ways that we can celebrate family and traditions through food. St. Patrick’s Day is no exception, we’ve got a lot of Irish heritage in the family and it’s a fun way to bring the family together. Every year I look forward to trying to add something new and fun to our traditional menu. This Reuben Soup is one of those recipes, it’s a must make!
Reuben soup has all the components of a traditional Reuben Sandwich (except the dressing), simmered into a rich, creamy, slightly salty and definitely different soup. You can make it from scratch or use leftovers from your St. Patrick’s Day dinner. I love recipes like this.
Intentional Leftovers
While the recipe calls for sliced Pastrami, this is an excellent recipe to use up leftover corned beef if you have any from your St. Patty’s day feast. If you’re worried about the Sauerkraut, don’t be. It’s rinsed, and the creamy soup, and added Swiss cheese balance the sourness perfectly. Honestly, it’s what really makes the soup POP.
And since we are on the topic of leftovers, let’s talk about what else you can make from your St Patrick’s Day feast leftovers.
- Colcannon Fritters
- Irish Potato Bread
- Corned Beef Hash
Need a sweet treat?
Shamrock stained glass cookies will make a nice ending to your St. Patrick’s Day feast. They are festive, can be made ahead and they look pretty on the plate.
Reuben Soup
Ingredients
- 1 Tbsp unsalted butter
- 1 whole yellow onion diced
- 2 cloves garlic minced
- 1 pound corn beef slices chopped
- 1 1/2 Tbsp flour
- 5 cup chicken broth
- 1 14 oz can sauerkraut drained well
- 1/4 cup sour cream
- 2 Tbsp chives chopped
- 1 cup Swiss Cheese shredded and divided
Instructions
- 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. Add in the garlic, cooking for about 1 minute or until fragrant, stirring often.
- Increase heat, add the flour, stirring often for about 2 minutes to coat the onions, and cook out the flour.
- Pour in the chicken broth slowly, whisking as you go to ensure no lumps form.
- Stir in the corned beef and sauerkraut, bring to a boil, then reduce heat to a simmer. Cover and 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 and cook until cheese is melted.
- Garnish with remaining Swiss cheese.
- Serve with a rye bread.
