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Ruby Ruben Soup

5 star rating
 

Shredded corned beef & ground pork are combined with onion, sauerkraut, pickle relish, mushrooms, chili sauce, chicken broth & sour cream for this Reuben-flavored soup.

Submitted by: ZAN BROCK

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Ingredients
  • 1/2 lbs ground pork
  • 1 large onion, chopped fine
  • 1 Tablespoons olive oil
  • 1 pound shredded cooked corned beef
  • 1/2 cup zesty sweet pickle relish (I use Peter Piper brand)
  • 1 (14-16 ounce) can Bavarian style sauerkraut
  • 1 can (6-8 ounces) sliced mushrooms
  • 1 12-oz bottle of chili sauce
  • 1 pint (2 cups) chicken broth
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • 1 cup finely shredded Swiss cheese
  • 1 1/2 cups Rye or Pumpernickle-Rye bread cubes, toasted
 
Method

Saute pork and onions in olive oil in a soup pot until brown. Add corned beef and pickle relish, and the sauerkraut and mushrooms (with their liquids); stir until mixed well. Add chili sauce and broth. Simmer for 45 minutes, stirring occasionally. Add salt and pepper to taste. Add sour cream and cook on low heat for 1 more minute. Do not boil. Serve in bowls or mugs and top with Swiss cheese and toasted bread cubes.

 
Notes:

I love Reuben Sandwiches and came up with a soup version that is very tasty and easy to prepare.

 
Number of Servings: 4 - 6
 
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