Lunch / Dinner
Tangy Reuben Soup
Served along with a Swiss and sauerkraut sandwich, this soup is every bit as indulgent as the lunchtime favorite that inspired it.
At the deli counter, be sure to ask for a chunk of corned beef so you can cube it yourself. Slices of meat will work, but cubes are better for this soup.
Toast pickling spices and caraway seeds in a large pot over medium heat until fragrant, 1 minute. Transfer spices to a cheesecloth and tie closed with kitchen string to form a sachet. Tie sachet to the side of the pot.
Sauté corned beef in oil in same pot until browned; transfer to a paper-towel-lined plate.
Sweat carrots, onion, celery, and garlic in drippings in pot over medium-low heat until vegetables begin to soften, 5 minutes.
Deglaze pot with vinegar; cook until nearly evaporated. Stir in beef stock and cabbage; bring to a boil. Reduce heat, stir in corned beef, and simmer soup until cabbage is crisp-tender, 10–15 minutes. Season soup with salt and pepper. Garnish each serving with parsley.
To release oils and intensify flavors, toast the spices and caraway seeds, stirring them so they don't scorch.
Deglaze the pot with cider vinegar. Acidity provides the tangy flavor that sauerkraut gives the sandwich.
Chop the cabbage into bite-sized pieces. They cook faster than larger chunks, and they're easier to eat.
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 45mg 15%
Sodium 1405mg 58%
Carbs 18g 6%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.