I first tasted this soup at a Dutch mom-n-pop joint called Russ'. It was love at first spoonful. Compelled to make this soup, I dissected each bite searching for flavors and ingredients. Here is my recipe. Enjoy! P.S. It is easier to make than it seems by the ingredient list.

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in a stock pot over medium heat until vegetables are tender, 6 to 8 minutes.

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  • Slowly stir flour into vegetable mixture. Cook on low until flour is lightly browned, stirring constantly, about 10 minutes.

  • Stir beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper into vegetable mixture. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.

  • Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining Swiss cheese.

Cook's note:

You can hold this in a slow cooker, but you must complete the steps through the flour on the stove top in order to brown the flour. If you hold it in a crock pot, do not add any cheese until about 20 minutes before serving.

Nutrition Facts

590 calories; protein 27.6g; carbohydrates 24.8g; fat 42.7g; cholesterol 141.7mg; sodium 1004.5mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2013
This is soooo good! One of my favorite sandwiches is a reuben so I knew I had to make this when I saw it. The recipe is perfect as-is. I did have to make my own rye croutons due to lack of availability in my grocery store but they were easy--cube rye bread and toast in the overn for a few minutes. They are a must with this soup to give it the full reuben flavor and you'll want to generously top your soup with them. Thanks for warming up a cold day with a yummy recipe! Read More
(11)

Most helpful critical review

Rating: 3 stars
03/18/2019
This soup was good but the flavors were lost some how. There wasn't any favor that stud out that made it a Reuben flavor. All I could taste was the creamy taste. Very rich in cream. Read More
29 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/17/2013
This is soooo good! One of my favorite sandwiches is a reuben so I knew I had to make this when I saw it. The recipe is perfect as-is. I did have to make my own rye croutons due to lack of availability in my grocery store but they were easy--cube rye bread and toast in the overn for a few minutes. They are a must with this soup to give it the full reuben flavor and you'll want to generously top your soup with them. Thanks for warming up a cold day with a yummy recipe! Read More
(11)
Rating: 5 stars
04/08/2012
Great soup! I used carrots instead of the red bell pepper reduced the butter added more caraway seeds and used milk instead of half and half with great results. Read More
(9)
Rating: 5 stars
03/23/2013
I also subbed red pepper for carrots. I had 11 oz. of corned beef so adjusted ingredients accordingly. My hubby is lactose intolerant so I did 4 cups of beef broth and 2 cups half and half. Turned out delish! Could have even done 5 cups broth and one cup half and half and still would have been creamy. Read More
(6)
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Rating: 5 stars
12/09/2012
I had been looking for a soup with sauerkraut for a while so I decided to try this one. I left out the celery red pepper and caraway (because I couldn't find any). I also substituted polish kielbasa b/c I didn't want to use canned or deli corned beef. I cut the butter in half. Love it! I can't wait to make it for my Dad who loves reubens! Read More
(1)
Rating: 5 stars
04/13/2013
I have wanted this recipe ever since I first tried it at Russ's restaurant. I followed the recipe except added 1packet of Swanson's beef flavor boost since I wanted a beefier taste. Excellent recipe! Read More
(1)
Rating: 4 stars
01/10/2015
I thought this was a good solid 4-star recipe. Maybe it would have been a 5-star for me if I'd used the full 1-cup of butter but since I'm always trying to cut bad fats (and salt) I just couldn't make myself use that much butter! As it stands I used just enough butter to sautee the vegetables (approx. 3 Tbsp.). I also did not use the seasoned salt as I didn't have any but I rarely use salt so I don't think I missed it. I had leftovers the day after and added additional sauerkraut which I thought provided a nice flavor boost. I think additional caraway seeds will help and I'll try that with my next bowl. I agree with the other reviewers who recommend making your own croutons if you can't find them in the store. They definitely add to the texture if not the flavor of this soup. Thanks Shannon for submitting the recipe. I don't know where Russ' Restaurant is but I definitely want to try this soup there.:-) Read More
(1)
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Rating: 5 stars
12/19/2014
I made this recipe for my wife on her birthday and she loved it. I made the recipe exactly as it says here and it turned out great. I debated on making some corned beef for this but instead I found that one of the grocery stores in the area carries corned beef in their deli. I also couldn't find rye croutons at a store so I bought a loaf of rye bread and tore up a few pieces put some butter on them and then baked them at 350 for about 15 minutes. They turned out great and went well with this soup. I will be making this recipe again. Read More
(1)
Rating: 4 stars
09/21/2018
Good not great. Was expecting more flavor based on comparison to other Reuben soups I ve tried in restaurants. I m not a fan of caraway seeds or Swiss cheese so I skipped the caraway and substituted mozzarella for the Swiss. I concede that I took away flavor elements on both counts. Next time I will add more corned beef possibly doubling the amount and maybe add a touch of Worcestershire sauce. Agree with others who felt the recipe does not need a full cup of butter. The half-and-half and cheese add plenty of creamy richness. Read More
(1)
Rating: 5 stars
04/09/2013
Delicious unique and creative! If you love Reubens you will love this. I followed the recipe exactly but cut it in half since it makes a large batch. I thought the addition of red peppers sounded odd but found that it is a necessary ingredient in order to create the Thousand Island dressing taste that is a must on any classic Reuben. Whatever you do don t skip the croutons! While the soup is good by itself it s the crunch of the rye crouton that has you craving the next bite. Even salad croutons will work if you can t find or make your own rye croutons. I used salad croutons that were made with black bread. Thank you so much shannon for sharing such a magnificent recipe! Read More
(1)
Rating: 3 stars
03/18/2019
This soup was good but the flavors were lost some how. There wasn't any favor that stud out that made it a Reuben flavor. All I could taste was the creamy taste. Very rich in cream. Read More
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