|2 tbsp Butter|
|1 large Onion|
|2 cloves Garlic|
|2 tbsp Flour|
|6 cups Low sodium - Beef stock|
|1 lb Pickled Beef Brisket|
|700 ml Sauerkraut|
|1 tbsp Mustard/Horseradish mix|
|1 cup Sour Cream (Full fat)|
|1 1/2 cups Shredded Swiss Cheese|
|1 Bay Leaf|
|1 pinch Cayenne|
|1 tbsp Fresh chopped parsley|
A Classic Sandwich made into a Mouthwatering Soup!
This Creamy Reuben Soup is low carb and absolutely delicious. If you like a good old classic “Reuben Sandwiches” then you are sure to fall in love with this soup as well.
I bought 1 pound of a “pickled corn beef” a few days ago. And was looking to make something unique with it, since I wasn’t really feeling like making the typical beef brisket that you can find just about everywhere. So I got to thinking and was like “Oh” I can make a Reuben Sandwich. Wait better yet a Reuben Soup, now doesn’t that sound amazing?
This soup tastes just like the sandwich but it’s warm and satisfying and makes an excellent meal.
Now if you can’t find any pickled corn beef then you can pickle it yourself. Now of course you don’t have to use a pickled corn beef to enjoy this recipe, however if you decided not to pickle it then I do suggest adding in 1 tsp of cayenne seeds to this soup.
It is mid November here in Canada and this recipe could not come at a better time for me and my partner. Actually it turned out way better than we would have ever imagined.
Now I don’t know about you, but I do not have all night to be slaving over a stove, so instead I made this whole soup in my pressure cooker. First I simmered the chopped onion in some butter on the browning setting, then the minced garlic.
Then simply added some flour, beef stock and the remaining ingredients into the pot. Minus the sour cream and swiss cheese and set it to cook for a good while in the pressure cooker. Once it was cooked, I shredded the brisket in my “food processor to get the meat to be very thin as you see above. I definitely would not skip that step as it really helps to make this soup come together, once the brisket has been shredded you will simply add it back to the pot along with the swiss cheese and sour cream to simmer for another 5 minutes before serving. Serve alongside some toasted “Rye Bread” enjoy!
We love this soup so much so, that we have made it a couple more times in the past month!
Notes: Feel free to freeze this soup it works great as leftovers too.
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