Reuben Soup with Grilled Swiss Cheese

Name: Reuben Soup with Grilled Swiss Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, American
Ingredients: 3 tbsps butter or olive oil; 3 cups frozen hashbrowns, with onion and pepper; 14 oz sauerkraut, drained; 1/2 tbsp onion powder; 1/2 tbsp garlic powder, or fresh if you wanna go through the effort; 1 tbsp grainy mustard; 2 tsp horseradish; 1 cup sour cream; pickle juice as needed; 1/2 lb deli sliced corned beef, cut into bite sized pieces; 32 oz beef or vegetable broth; 2 bay leaves, optional but recommended; 3 sprigs rosemary; 4 sprigs thyme, stems removed plus more for garnish; 7 oz freshly grated Swiss cheese, or cheddar gruyère if you can’t find it; 2 gherkins, cut into coins for serving and garnish, optional but recommended; 12 slices rye or pumpernickel bread; butter or mayo, for spreading; 12 swiss cheese slices, or enough or cover the bread, depending on how big the slices are

4 steps

Prep:15minCook:15min

Is it too soon for soup? Asking for a friend…

Updated at: Tue, 19 Sep 2023 07:41:35 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories729.8 kcal (36%)

Total Fat39.9 g (57%)

Carbs58.1 g (22%)

Sugars8.1 g (9%)

Protein35.9 g (72%)

Sodium1857.1 mg (93%)

Fiber6.6 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

for the soup

3 tbspsbutter

or olive oil

3 cupsfrozen hashbrowns

with onion and pepper

14 ozsauerkraut

drained

½ Tbsponion powder

½ Tbspgarlic powder

or fresh if you wanna go through the effort

1 Tbspgrainy mustard

2 tsphorseradish

1 cupsour cream

pickle juice

as needed

0.5 lbcorned beef

deli, sliced, cut into bite sized pieces

32 ozbeef broth

or vegetable

2bay leaves

optional but recommended

3 sprigsrosemary

4 sprigsthyme

stems removed plus more for garnish

7 ozSwiss cheese

freshly grated, or cheddar gruyère if you can’t find it

2gherkins

cut into coins for serving and garnish, optional but recommended

for the grilled cheese

12 slicesrye bread

or pumpernickel

butter

or mayo, for spreading

12swiss cheese slices

or enough or cover the bread, depending on how big the slices are

Instructions

Step 1

To a large pot over medium heat, begin by adding your butter, followed by the hashbrowns, and cook for 8-10 minutes. Add the sauerkraut, onion powder, garlic powder, mustard, horseradish, sour cream, and pickle juice and mix until combined.

Step 2

When it’s combined, add the corned beef, then slowly start to add the broth while mixing to help it become thicker, while also creamy. When all the liquid is added, bring to a simmer. Add the rosemary and thyme, and continue to simmer for about 10-15 minutes, stirring occasionally.

Step 3

While the soup is simmering, spread your butter or mayo (I prefer mayo) onto each slice of bread, and assemble your sandwiches. Cook them low and slow until brown and melty.

Step 4

To your soup, add your cheese and combine, then ladle into bowls and garnish with thyme, pickles, and a little bit more cheese. Serve hot with sandwiches!