About this recipe:This is a soup based on the classic Reuben sandwich. Salt beef brisket is simmered with sauerkraut in a creamy, Gruyere soup base and then topped with rye bread croutons. Enjoy as a hearty meal during the cold winter months.
80g chopped onion
4 tablespoons chopped celery
4 tablespoons plain flour
4 cubes beef stock
225g shredded salt beef brisket
150g sauerkraut, drained
750ml single cream
325g grated Gruyere or Emmental cheese
8 slices rye bread, toasted and cut into triangles
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and stock; bring to the boil. Reduce heat to low and simmer for 5 minutes.
Stir in salt beef brisket, sauerkraut, cream and 1/3 of the cheese. Cook and stir for 30 minutes or until slightly thickened.
Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 4 tablespoons of the cheese on top of each slice of bread. Place in oven under grill until the cheese melts and lightly browns.