Reuben Soup with Corned Beef and Cabbage
Cozy Up with Reuben Soup: A Comfort Food Classic
Craving the flavors of a classic Reuben sandwich but want something a little warmer and easier to enjoy? Look no further than our incredibly flavorful Reuben Soup with Corned Beef and Cabbage! This soup captures all the deliciousness of a Reuben – the tangy sauerkraut (we use cabbage for a milder flavor!), savory corned beef, and creamy goodness – in a comforting bowl. It’s the perfect meal for a chilly evening, a casual lunch, or anytime you need a hearty pick-me-up.
This isn’t your average soup. We’ve taken the time to build layers of flavor, starting with a rich broth and incorporating aromatic vegetables like onion and celery. The addition of caraway seeds adds a subtle, yet distinctive, flavor that perfectly complements the corned beef. And the finishing touch of Gruyère cheese and crispy rye croutons? Pure heaven!
What makes this Reuben Soup special?
- Flavorful Broth: We start with a robust beef broth, building depth with sautéed vegetables and aromatic spices.
- Tender Corned Beef & Cabbage: The combination of tender corned beef and slightly softened cabbage creates a delightful texture and taste.
- Creamy & Comforting: The addition of whipping cream and melted Gruyère cheese creates a luxuriously creamy and satisfying soup.
- Homemade Rye Croutons: Crispy, buttery rye croutons add the perfect crunch and tie the whole dish together.
Serving Suggestions:
Serve this Reuben Soup with a side of crusty bread for dipping, or a simple green salad for a complete meal. It also pairs beautifully with a crisp, dry white wine or a refreshing beer.
Frequently Asked Questions:
Q: Can I use pre-shredded corned beef?
A: Yes, absolutely! Just be mindful that pre-shredded corned beef can sometimes be a bit drier, so you may want to add a little extra broth to the soup.
Q: Can I substitute the Gruyère cheese?
A: While Gruyère is the traditional cheese for a Reuben, you can substitute with Swiss or Jarlsberg if needed.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made a day or two ahead of time. The flavors will actually develop even more as it sits. Just store it in an airtight container in the refrigerator. You may need to add a little extra broth when reheating.
Q: Is this soup gluten-free?
A: This recipe is not inherently gluten-free due to the rye bread used for the croutons. To make it gluten-free, simply substitute the rye bread with a gluten-free bread for the croutons.
Get ready to experience a new take on a classic favorite! This Reuben Soup with Corned Beef and Cabbage is sure to become a family favorite. Enjoy!
Reuben Soup with Corned Beef and Cabbage
Ingredients
- 3 cups BCfresh green cabbage
- 1 lb BCfresh red potatoes cut into 1/2-inch (1 cm) cubes
- 2 tbsp unsalted butter
- 1 medium onion chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 5 cups beef broth
- 1 tbsp wine vinegar
- 1 bay leaf bay leaf
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup 35% whipping cream
- 1 cup shredded Gruyère cheese
- 4 oz corned beef sliced
- 1 tbsp caraway seeds
- 1 tbsp chopped fresh parsley
- 1 tbsp butter for croutons
- 6 slices rye bread cut into 1-inch cubes
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add rye bread cubes and cook, stirring occasionally, until golden brown and crispy. Remove from pot and set aside.
- Add onion and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in flour and cook for 1 minute. Gradually whisk in beef broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Add potatoes, bay leaf, salt, and pepper to the pot. Continue to simmer until potatoes are tender, about 10-15 minutes.
- Stir in whipping cream and Gruyère cheese. Cook until cheese is melted and sauce is slightly thickened.
- Remove bay leaf. Stir in caraway seeds and parsley.
- Ladle soup into bowls. Top with corned beef and croutons. Serve immediately.
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