While I’m sure you are not quite sick of turkey yet (or maybe you are) when you are…. go in a completely different direction. Rueben Sandwich Soup.
Yep! Everything that makes a Rueben Sandwich great in a warm, comforting soup.
The coming of winter means it’s time for all the comforts of staying home and snuggling in for those long cold nights. Soup takes some of the chill out of even the coldest of days!
Cheesy, with chunks of corned beef, sauerkraut, and a touch of 1000 Island dressing …..just to make it real! I have included a recipe for homemade, but store-bought will work as well. This soup truly has all the flavors of a Rueben sandwich.
I used deli corned beef, but if you want to make corned beef, that would be perfect.
Soup does require a few ingredients that would not be on a sandwich, but it is soup after all, and it needs the flavors that the carrots and onions provide. Besides, you will never even notice them; the taste is so great.
Swiss cheese is, of course, classic and happens to be one of my favorite cheeses. Adding the 1000 Island dressing gives a little tang.
Sauerkraut, well, it’s not a Rueben without it, so it went in. Again adding a tang that only sauerkraut has.
Croutons made from rye bread top the soup and give a crunch that the sandwich would have. I used marble rye, but light rye or even pumpernickel would work.
Chopped pickles were a last-minute add on. A sandwich isn’t a sandwich without pickles.
Warm-up a cold winter night with a classic sandwich as a soup Rueben Sandwich Soup!Print
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped
4 carrots, chopped
4 cups low-sodium chicken or beef stock
3 cloves garlic, minced
1 teaspoon caraway seeds
1 bay leaf
1 pound cooked corned beef diced, fat removed
1 cup sauerkraut, rinsed and drained
1/3 cup cold water
1/4 cup cornstarch
1 cup heavy cream
1/2 cup 1000 Island dressing (recipe in notes)
1 1/2 cups Swiss cheese, shredded
6 slices marbled rye bread
2–3 tablespoons extra-virgin olive oil or butter, melted
kosher salt and freshly ground pepper, to taste
Chopped pickle for garnish.
Heat olive oil in a large stockpot over medium-high heat and sauté onion and carrot until softened. 7-9 minutes.
Add garlic, caraway seeds, bay leaf, and diced corned beef and cook for another 1-2 minutes, or until fragrant. Season with salt and pepper.
Pour chicken stock into the stockpot, then stir in sauerkraut. Bring to a boil, then reduce heat and let simmer for 20 minutes.
Whisk cornstarch and cold water together in a small bowl. Remove bay leaf from soup, then whisk cornstarch mixture. Cook for another 5-10 minutes, or until soup thickens.
Stir in heavy cream, 1000 Island dressing and Swiss cheese; cook for another 5 minutes, or until heated through, then ladle into serving bowls.
Top with rye bread croutons and chopped pickles. Serve hot.
1/3 cup Miracle Whip
1/2 small onion, minced
2 tablespoons ketchup
1 tablespoon sweet chili sauce
1 tablespoon vinegar
1 teaspoon paprika
Combine all in a pint-sized mason jar and shake well to combine. If dressing is too thick, add some milk, one tablespoon at a time, to thin it to your desired consistency.
Keywords: rye bread, corned beef, swiss cheese, 1000 Island dressing, sauerkraut, soup