Hearty Reuben Soup

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Servings: 8 Difficulty: Intermediate
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A rich, tangy broth loaded with tender brisket, sauerkraut, and melted Swiss cheese.
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Hearty Reuben Soup

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 86.5

Description

This Hearty Reuben Soup transforms the classic deli sandwich into a warming, savory bowl of comfort. The deep, beefy broth is simmered with tender cubes of corned beef brisket, tangy sauerkraut, and sweet red cabbage. A roux thickened with tomato paste and Dijon mustard adds richness and body, while caraway seeds provide that signature Reuben flavor. Topped with crunchy pumpernickel croutons and gooey shredded Swiss cheese, every spoonful delivers a perfect balance of salty, sweet, and tangy notes. It is the ultimate cozy meal for chilly evenings, offering a rustic, home-style experience that feels indulgent yet satisfying. Serve it hot with crusty bread to soak up the delicious juices.

Ingredients

Directions

  1. Rinse the corned beef brisket under running water and place it in a large Dutch oven. Cover with cold water and bring to a boil, skimming off any scum that rises to the surface.
  2. Reduce the heat to low, cover the pot, and simmer gently for 3 1/2 hours until the meat is very tender.
  3. Remove the meat from the hot stock and allow it to cool enough to handle. Trim away any excess fat, then cut the brisket into 1-inch cubes. Set aside.
  4. Measure out 8 cups of the cooking stock and discard the remainder. Reserve these 8 cups for the soup base.
  5. In the same Dutch oven, pour in 7 cups of the reserved stock and bring to a boil.
  6. Add the rinsed and drained sauerkraut, sliced red cabbage, dark beer, thinly sliced onions, chopped garlic, and Dijon mustard to the pot.
  7. Return the mixture to a boil, then reduce heat and simmer for 15 to 20 minutes, or until the cabbage is tender.
  8. Meanwhile, make the seasoning sauce: In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, until the flour is a light tan color.
  9. Stir in the tomato paste, followed by the remaining 1 cup of reserved cooking liquid. Add the paprika and caraway seeds.
  10. Continue stirring the sauce until it thickens smoothly. Transfer this thickening sauce to the soup pot.
  11. Add the cubed corned beef to the soup and cook for about 5 minutes, or until the meat is heated through.
  12. Serve the soup in individual bowls, garnished generously with toasted pumpernickel croutons and shredded Swiss cheese.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 86.5kcal
% Daily Value *
Total Fat 6.2g10%
Saturated Fat 2.0g10%
Cholesterol 19.5mg7%
Sodium 18.0mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate in an airtight container for up to 3 days. The soup tastes even better the next day as flavors meld.

Substitutions: If you cannot find pumpernickel bread for croutons, rye bread works well. For a vegetarian version, use mushroom stock and omit the brisket, though it will lose the classic Reuben profile.

Tips: Make sure to skim the fat from the reserved broth before using it for the soup to avoid a greasy finish. Toast the croutons separately in butter or oil for maximum crunch.

Keywords: reuben soup, corned beef, brisket, sauerkraut, swiss cheese, pumpernickel, german soup, hearty soup, comfort food, beef soup, dijon mustard, caraway seeds, red cabbage, winter soup, deli style, slow cooked, meaty, tangy, croutons, simmered
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