Cheesy Sauerkraut and Beef Soup

Cheesy Sauerkraut and Beef Soup

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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.


Serves: 8 

  • 80g chopped onion
  • 4 tablespoons chopped celery
  • 50g butter
  • 4 tablespoons plain flour
  • 700ml water
  • 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

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. 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.
  2. Stir in salt beef brisket, sauerkraut, cream and 1/3 of the cheese. Cook and stir for 30 minutes or until slightly thickened.
  3. Preheat grill.
  4. 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.

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