Reuben Soup: A Deconstructed Sandwich in a Bowl (With Foolproof Recipe!)

The Reuben sandwich is a classic for a reason: the perfect combination of tangy sauerkraut, savory corned beef, creamy Swiss cheese, and tangy Russian dressing, all grilled between slices of rye bread. But what if you could capture all that deliciousness in a comforting, warming soup? Enter: Reuben Soup! This recipe takes all the iconic flavors of the Reuben and transforms them into a hearty, satisfying bowl of goodness.

This isn’t just a lazy shortcut, though. Reuben soup allows those flavors to meld and deepen in a way that a sandwich simply can’t. The broth absorbs the essence of the corned beef and sauerkraut, creating a rich and complex flavor profile that will have you coming back for more. Plus, it’s a fantastic way to use up leftover corned beef after St. Patrick’s Day, or any time you’re craving that distinctive Reuben taste.

Why You’ll Love This Reuben Soup Recipe

• Classic Reuben Flavors: All the delicious components of a Reuben sandwich, in soup form!
• Comfort Food: Warm, hearty, and incredibly satisfying, perfect for chilly days.
• Easy to Make: While it requires some simmering time to develop the flavors, the actual prep work is minimal.
• Versatile: Adaptable to your taste preferences. Add more or less of certain ingredients to customize the flavor.
• Great for Leftovers: An excellent way to use up leftover corned beef.

Ingredients You’ll Need

Here’s what you’ll need to create this culinary masterpiece:

• Corned Beef: The star of the show! Leftover corned beef is ideal, but you can also purchase pre-cooked corned beef from the deli. About 1 pound, diced or shredded. Consider the cut of corned beef – brisket tends to be the most flavorful.
• Sauerkraut: Adds the signature tangy and slightly sour flavor that defines a Reuben. Choose sauerkraut that is packed in its own brine, not vinegar. Drain and rinse it lightly before adding it to the soup to tame some of the acidity. About 16 ounces (one jar or bag).
• Onion: Diced, for building the flavor base of the soup. Yellow or white onion works well.
• Celery: Diced, adding another layer of savory depth.
• Carrot: Diced, for sweetness and texture.
• Garlic: Minced, for aromatic punch.
• Beef Broth: The liquid base of the soup. Use a high-quality beef broth for the best flavor. You can also use beef stock.
• Chicken Broth (Optional): Some recipes use a combination of beef and chicken broth for a more balanced flavor. If using, substitute half the amount of beef broth with chicken broth.
• Tomato Paste: Adds richness and depth of flavor to the broth.
• Caraway Seeds: A classic Reuben spice that enhances the overall flavor profile.
• Bay Leaf: Provides subtle herbal notes. Remember to remove it before serving!
• Butter: For sautéing the vegetables.
• All-Purpose Flour: A small amount to help thicken the soup.
• Swiss Cheese: Shredded or cubed, for melting into the soup and adding that creamy, cheesy element. Gruyere cheese can also be used for a similar flavor profile.
• Russian Dressing (or Thousand Island): A dollop on top of each serving adds the final tangy, creamy touch. You can use store-bought or make your own.
• Salt and Pepper: To taste, for seasoning.

Equipment You’ll Need

• Large Pot or Dutch Oven: For cooking the soup. A Dutch oven is ideal for even heat distribution.
• Cutting Board and Knife: For chopping vegetables and dicing corned beef.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Ladle: For serving the soup.

Step-by-Step Instructions for Making Reuben Soup

Follow these detailed instructions to create the perfect bowl of Reuben soup:

1. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Don’t rush this step; allowing the vegetables to soften and release their flavors is crucial for building a flavorful base.
2. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot. Cook, stirring constantly, for about 1 minute, until fragrant. This step helps to bloom the tomato paste and deepen its flavor.
3. Make a Roux (Optional, but Recommended for a Thicker Soup): Sprinkle the flour over the vegetables and garlic. Cook, stirring constantly, for 1-2 minutes, until the flour is incorporated and slightly toasted. This creates a roux, which will help to thicken the soup. Be careful not to burn the flour.
4. Deglaze the Pot: Gradually whisk in a small amount of beef broth to deglaze the pot, scraping up any browned bits from the bottom. This adds extra flavor to the soup.
5. Add Remaining Broth and Seasonings: Pour in the remaining beef broth (and chicken broth, if using). Add the sauerkraut (drained and lightly rinsed), corned beef, caraway seeds, and bay leaf.
6. Simmer the Soup: Bring the soup to a simmer over medium heat. Reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours. The longer the soup simmers, the more the flavors will meld and deepen.
7. Remove Bay Leaf: Before serving, remove the bay leaf from the soup.
8. Add Cheese: Stir in the shredded or cubed Swiss cheese until melted and creamy.
9. Season to Taste: Season the soup with salt and pepper to taste. Remember that corned beef and sauerkraut are already salty, so add salt sparingly.
10. Serve and Garnish: Ladle the soup into bowls. Top each bowl with a dollop of Russian dressing (or Thousand Island dressing). Optionally, garnish with chopped fresh parsley or rye croutons.

Tips for the Best Reuben Soup

• Use High-Quality Ingredients: The better the ingredients, the better the soup! Especially important is the corned beef and beef broth.
• Don’t Skip the Simmering Time: Allowing the soup to simmer for at least an hour is crucial for developing the flavors. The longer it simmers, the better it will taste.
• Rinse the Sauerkraut (Lightly): Rinsing the sauerkraut helps to tame some of the acidity and prevents the soup from becoming too sour.
• Adjust the Seasoning: Taste the soup frequently and adjust the seasoning as needed. Remember that corned beef and sauerkraut are salty.
• Make it Ahead: Reuben soup is even better the next day! The flavors continue to meld and deepen as it sits.
• Control the Thickness: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup during the last 15 minutes of cooking.
• Add Rye Bread Croutons: Toast cubes of rye bread in the oven with a little olive oil and salt for a crunchy topping.
• Use Leftover Brisket (Even if it’s NOT Corned): While corned beef is traditional, leftover smoked brisket (especially if seasoned with similar spices) can be a fantastic substitute.

Variations and Substitutions

Feel free to experiment and customize this recipe to your liking:

• Spicy Reuben Soup: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little kick.
• Creamy Reuben Soup: Stir in a dollop of sour cream or heavy cream at the end for a richer, creamier soup.
• Vegetarian Reuben Soup: Use marinated and smoked tofu or tempeh in place of the corned beef. Be sure to use a vegetarian broth.
• Change the Cheese: Gruyere cheese or even a sharp cheddar can be substituted for the Swiss cheese.
• Make it in a Slow Cooker: Sauté the vegetables as directed. Then, combine all ingredients (except the cheese and Russian dressing) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese before serving.
• Instant Pot Reuben Soup: Sauté the vegetables using the sauté function. Add remaining ingredients (except the cheese and Russian dressing). Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Stir in the cheese before serving.
• Add Potatoes: Diced potatoes can be added to the soup for a heartier meal. Add them along with the broth and simmer until tender.
• Wine Pairing: Pair with a crisp Riesling or a light-bodied Pinot Noir.

Serving Suggestions

Reuben soup is a complete meal on its own, but here are some serving suggestions to enhance the experience:

• Serve with Rye Bread: A slice of toasted rye bread is the perfect accompaniment for dipping into the soup.
• Side Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
• Grilled Cheese Sandwich: A classic grilled cheese sandwich (especially on rye bread!) is a great side dish for a heartier meal.
• Rye Croutons: Homemade or store-bought rye croutons add a delightful crunch to the soup.

Make-Ahead and Storage Instructions

• Make-Ahead: Reuben soup can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. The flavors will actually improve as it sits.
• Storage: Store leftover Reuben soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
• Freezing: Reuben soup can be frozen for up to 2 months. Let the soup cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Note that the texture of the sauerkraut may change slightly after freezing. It’s generally best to add the Swiss cheese *after* thawing and reheating.

Reuben Soup Recipe

Here’s the complete recipe for making delicious Reuben Soup:

Nutritional Information (Approximate, per serving)

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 300-400
• Protein: 25-35 grams
• Fat: 15-25 grams
• Carbohydrates: 10-15 grams

Enjoy!

This Reuben Soup recipe is a delicious and comforting way to enjoy the flavors of a classic Reuben sandwich. Whether you’re looking for a hearty meal on a chilly day or a creative way to use up leftover corned beef, this soup is sure to satisfy. Give it a try and let us know what you think in the comments below!

FAQ

Q: Can I use homemade Russian dressing?
A: Absolutely! Homemade Russian dressing will add an even more delicious and authentic touch to the soup. There are many excellent recipes available online.

Q: Can I use a different type of sauerkraut?
A: While classic sauerkraut is recommended, you can experiment with different varieties. Just be mindful of the flavor profile and adjust the seasoning accordingly.

Q: Can I make this soup without the flour?
A: Yes, you can omit the flour for a gluten-free version. The soup will be slightly thinner, but still delicious. You can also use a cornstarch slurry to thicken it at the end if desired.

Q: My soup is too salty! What can I do?
A: If your soup is too salty, try adding a small amount of sugar or vinegar to balance the flavors. You can also add a peeled potato to the soup while it simmers; the potato will absorb some of the excess salt. Remove the potato before serving.

Q: Can I add other vegetables to the soup?
A: Yes, you can add other vegetables to the soup, such as mushrooms, potatoes, or cabbage. Adjust the cooking time accordingly.

Q: What’s the difference between Russian dressing and Thousand Island dressing?
A: Russian dressing is typically made with mayonnaise, chili sauce, horseradish, and other seasonings. Thousand Island dressing is similar, but it also contains sweet pickle relish or chopped olives. Both dressings will work well in this recipe, but Russian dressing is considered more traditional.

Q: Can I make this recipe vegan?
A: Yes! Substitute the corned beef with smoked tofu or tempeh, use vegetable broth, and replace the Swiss cheese with a vegan cheese alternative. Use a vegan mayonnaise to make the Russian dressing or use a vegan Thousand Island dressing.

Q: How can I make my corned beef more tender?
A: If you are cooking your own corned beef, make sure to simmer it gently for a long time. Overcooking can make it tough. Also, slice the corned beef against the grain to make it more tender.