Reuben Soup#1

Every layer of a classic Reuben sandwich gets deconstructed into this hearty soup. Corned beef, sauerkraut, Swiss cheese, and even the bread (as homemade pumpernickel croutons) all make an appearance.

The base starts with diced bacon fried until crisp, then onions and garlic softened in that rendered fat. Sauerkraut, chicken stock, dry mustard, potatoes, caraway seeds, and corned beef go in next. The potatoes add body and starch that thickens the broth slightly, turning it from a thin consomme into something with substance.

Caraway seeds are the flavor link between this soup and the rye bread on a Reuben. Just half a teaspoon gives the broth that distinctive, slightly anise-like warmth.

The pumpernickel croutons are what really sell it. Cut into small cubes, drizzled with melted butter, and baked until crisp all the way through. Scatter them over each bowl with a teaspoon of grated Swiss that melts into the hot broth on contact.

Kitchen Tips

• Use pre-cooked corned beef. Leftover deli corned beef works great, or grab some from the deli counter.
• Dice the potatoes small and pre-cook them. Large chunks won’t heat through evenly in the short simmer.
• Don’t skip the dry mustard. It adds a sharpness that mimics the mustard you’d slather on an actual Reuben.
• Bake croutons until crisp all the way through, not just on the surface. Pumpernickel is dense and needs the full 10 minutes.

Variations

• Add a splash of dark beer to the broth with the chicken stock for extra depth.
• Swap corned beef for pastrami if you prefer a spicier, smokier flavor.
• Stir a tablespoon of Thousand Island dressing into each bowl for the full Reuben experience.