How To make Reuben Soup 2
1 lb Cooked corned beef
-brisket, trimmed 1/2 c Sauerkraut
1 Stick butter
1/2 c Flour
3 c Cream
2 c Milk
1 c Diced white onions
1 1/2 c Grated Swiss cheese
1/2 ts White pepper
3/4 ts Garlic salt
3/4 ts Onion powder
3/4 ts Celery salt
3/4 ts Lemon pepper
1/2 ts Salt
Dice or shred corned beef. Combine corned beef with sauerkraut and set aside. Melt butter in large soup pot over low heat. Add flour and heat 3-5 minutes, stirring constantly to cook flour and make a roux. Stir in cream and milk. Add onions. Increase heat to medium and continue cooking 7-10 minutes, stirring constantly, until soup thickens. Add cheese and stir to blend. Add white pepper, garlic salt, onion powder, celery salt, lemon pepper and salt. Add corned beef and sauerkraut. Stir until well-combined. Makes about 2 quarts, serving 4-6 people.
How To make Reuben Soup 2's Videos
A NEW Way To Eat a REUBEN
Thanks to LMNT for
sponsoring this video! Head to to get your free sample pack with any purchase.
In this video I show you a new way to make a reuben. The sandwich is fantastic, but this is a tasty and interesting alternative.
If you try this out, please DM me a picture on Instagram, I'd love to repost it!
RECIPE
CARNIVORE
6 Oz Corned Beef
4 Oz Swiss Cheese, Shredded
3 Oz Ground Pork Rinds
2 Eggs
1/2 Cup Milk
1 1/4 Cup Tallow or Lard
KETOVORE
6 Oz Corned Beef
2 Oz Swiss Cheese, Shredded
1/2 Cup Sauerkraut
3 Oz Ground Pork Rinds
2 Eggs
1/2 Cup Milk
1 1/4 Cup Tallow or Lard
1) Place your corned beef and swiss cheese into a food processor and process on low for one minute or until a crumbly texture is achieved.
2) Press 2.5 oz of your meat into patties. Freeze for about 30 minutes to to make dredging easier.
3) In a bowl, add your eggs and milk. To a plate, add your pork rinds. Dip your patties into the milk wash first and then into your pork rinds.
4) Place a pan over medium heat along with your tallow/lard. Let melt for a couple of minutes. Carefully place your breaded reuben patties into the pan and cook for 4-5 minutes per side, flipping occasionally.
CARNIVORE COMPANION (Code CCYOUTUBE10)
MERCH
INSTAGRAM
PATREON
REDMOND REAL SALT
GRILLAHOLICS
CARNIVORE SNAX (Code TRASHCHEESE)
EP# 351. Delicious Creamy Reuben Soup, Like Eating a Reuben Sandwich!!
The amount of ingredients here is totally up to you, some people like a lot of Corned Beef, some like less Sauerkraut. That is why I put a range for the amount of liquid. Either way its delicious.
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Creamy Reuben Soup
Ingredients: (Adjust ingredients to your liking)
1 lb corned beef, sliced thin and cubed
½ - 1 lb of sauerkraut drained and rinsed
½ - 1 lb shredded swiss cheese
1 onion small chop
1-2 carrots small chop
3-4 cloves garlic, minced
3-5 cups chicken broth
1-3 TBS corn starch and equal parts water (Slurry)
1 cup heavy cream
Thousand Island salad dressing
3-6 slices rye bread
½ stick butter
Instructions:
Slice rye bread into cubes and place on baking sheet
Melt butter and pour over bread cubes
Toss well then place into broiler or oven
Cook until golden brown
In large pot on med-high heat, add cooking oil (1-2 TBS)
Add in onion and carrots
Cook until the onion is soft then add in garlic
When aroma hits the nose, add in sauerkraut
Cook until warmed through
Add some broth and bring to a boil
Add in cheese until melted
Add more broth to your liking
If you want it thicker, add some cornstarch slurry stirring well to mix
Follow with heavy cream
Add in meat and stir
Serve Hot in bowl
Top with croutons and drizzle some dressing on top
ENJOY!!!
Cheap Reuben Sandwich Recipe 2 for $5
Tom Willett, Featureman
Playlist:
Reuben Sandwich recipe
For all the poor sods like myself who fell in love with Reuben sandwiches in NYC but can't get them back at home....
.
Katz's Deli Reuben Sandwich copycat recipe!!!
Reuben Soup | Betty Crocker Recipe
A delicious hearty deli favorite sandwich comes to life in a soup!
Recipe:
Corned Beef Reuben Soup
Combine a classic deli favorite and a cozy meal with the Corned Beef Reuben Soup. Use leftover Corned Beef Brisket and complete the combination with rye bread on the side.
INGREDIENTS:
2 cups pre-cooked Corned Beef Brisket, shredded
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1-1/2 cups beef broth
1 tablespoon cornstarch
2 cups half-and-half
1 cup sauerkraut, chopped
1 cup shredded Swiss cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 slices rye bread, toasted
COOKING:
Heat butter in a large sauce pan on medium until hot. Add Corned Beef, onion, celery and carrot; sauté 5 to 7 minutes or until vegetables are crisp-tender. Combine broth and cornstarch in small bowl; whisk until smooth; slowly add to sauce pan. Bring to a boil; cook 2 minutes or until thickened, stirring often.
Reduce heat. Add half-and-half and sauerkraut; simmer 15 minutes, stirring often. Add cheese, salt and pepper, as desired; stir until melted. Garnish with rye bread, as desired.
Cook's Tip: Serving Suggestion: Serve in a rye bread bowl, top with additional sauerkraut, celery leaves and Thousand Island dressing.
Nutrition information per serving, 1-1/4 cup: 544 Calories; 333 Calories from fat; 37g Total Fat (21 g Saturated Fat; 1.1 g Trans Fat; 1.8 g Polyunsaturated Fat; 11.9 g Monounsaturated Fat;) 140 mg Cholesterol; 1542 mg Sodium; 20 g Total Carbohydrate; 2 g Dietary Fiber; 7.8 g Total Sugars; 32 g Protein; 0 g Added Sugars; 420 mg Calcium; 2.7 mg Iron; 517 mg Potassium; 0.1 mcg Vitamin D; 0.5 mg Riboflavin; 6.6 mg NE Niacin; 0.3 mg Vitamin B6; 2.2 mcg Vitamin B12; 395 mg Phosphorus; 4.4 mg Zinc; 45.9 mcg Selenium; 99.4 mg Choline.
This recipe is an excellent source of Protein, Calcium, Riboflavin, Niacin, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Iron, Potassium, Vitamin B6, and Choline.