Cheesy Sauerkraut and Beef Soup

    1 hour 15 min

    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.

    86 people made this

    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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    Reviews & ratings
    Average global rating:

    Reviews in English (78)


    This soup has outstanding flavor! However, I wanted to cut down on the fat so I used a 14 oz. can of evaporated skim milk, a half cup of 1% and a half cup of half-and-half cream. I also cut down the cheese to about a 1 1/4 cups. It was absolutely delicious and I'll make it again.  -  24 Mar 2001  (Review from Allrecipes US | Canada)


    I was looking for a soup for St. Pat's Day, something different. I found this and thought I would try it. I made it for my co-workers, threw it together the night before and took it to the office in the slow cooker for lunch. As soon as they tasted it they couldn't believe how good it was. Word spread fast around the office and 15 people asked me for the recipe. The ONLY thing I changed was the half & half, I used 1 small container of it and the rest was a combination of skim milk and whole milk. A couple of people thought it was a bit salty so next time I would replace the bouillon with beef broth. Otherwise this is an excellent soup worth trying. 5 + stars!!!!!!!!  -  20 Mar 2005  (Review from Allrecipes US | Canada)


    I made this for a potluck at church and it was all gone. I put it in a crock pot and served toasted rye bread and shredded swiss on the side. Several people asked for the recipe. All I added was a little lemon pepper which seemed to add that extra dimension of flavor. I will definitely make this again!  -  23 Mar 2002  (Review from Allrecipes US | Canada)