Rating: 4.5 stars
29 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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
Advertisement

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.

    Advertisement
  • 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
Advertisement