Go Back

Reuben Soup with Corned Beef and Cabbage

BCfresh Kitchen
The classic sandwich favourite is reinvented as an outstanding lunch or dinner-size soup. For authenticity, serve with dill pickle spears.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8


  • 3 cups 750 mL thinly sliced BCfresh green cabbage
  • 1 lb 500 g BCfresh red potatoes, cut into 1/2-inch (1 cm) cubes
  • 2 tbsp 30 mL unsalted butter
  • 1 onion chopped
  • 1 stalk celery chopped
  • 2 cloves garlic minced
  • 3 tbsp 45 mL all-purpose flour
  • 5 cups 1.25 L beef broth
  • 1 tbsp 15 mL wine vinegar
  • 1 bay leaf
  • 1/2 tsp 2 mL salt
  • 1/4 tsp 1 mL pepper
  • 1 cup 250 mL 35% whipping cream
  • 1 cup 250 mL shredded Gruyère or Swiss cheese
  • 4 oz 125 g cooked corned beef brisket, finely chopped
  • 1/2 cup 125 mL drained sauerkraut
  • 2 tbsp 30 mL chopped fresh parsley

Caraway Rye Croutons

  • 1 1/2 tsp 7 mL caraway seeds
  • 2 tbsp 30 mL unsalted butter
  • 2 cups 500 mL rye bread cubes


  • In large saucepan, melt butter over medium heat; cook onion, celery and garlic, stirring occasionally, for about 5 minutes or until softened. Add cabbage; cook, stirring occasionally, for about 3 minutes or until softened. Sprinkle with flour; cook, stirring often, for 1 minute.
  • Add broth, potatoes, vinegar, bay leaf, salt and pepper; bring to boil.Reduce heat; cover partially and simmer, stirring occasionally, for about 15 minutes or until potatoes are tender. Discard bay leaf. Stir in cream; heat through.
  • Caraway Rye Croutons: Meanwhile, preheat oven to 350°F (180°C). In large ovenproof skillet, toast caraway seeds over medium heat, shaking pan often, for about 30 seconds or until fragrant.Add butter; stir until melted. Add bread cubes; stir to coat evenly. Transfer skillet to oven and toast bread, stirring or turning once, for 10 to 12 minutes or until crisp and lightly browned.
  • Ladle soup into bowls. Sprinkle with cheese; top with corned beef, sauerkraut, parsley and croutons.


Make quick work of cabbage by using the slicing attachment on food processor.
Beef broth can be replaced with chicken broth, if preferred.
The croutons can be stored in an airtight container for up to 2 days. If necessary, re-crisp on a baking sheet in the oven for a few minutes.