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.
% 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.