Ingredients
Scale
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can sauerkraut, drained
- 1 pound corned beef, shredded
- 1 cup shredded Swiss cheese
- 1 cup sour cream
- 8 slices rye bread, toasted and cut into croutons
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Pour in beef broth and bring to a simmer.
- Stir in sauerkraut and shredded corned beef, cook for 10 minutes to meld flavors.
- Reduce heat to low, add shredded Swiss cheese and sour cream, stirring until smooth and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with rye croutons and fresh herbs.
Notes
- You can substitute the sour cream with cream cheese for a richer variation.
- Make ahead and reheat gently, stirring often to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available with gluten-free bread
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 1050mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg