Ruby Ruben Soup

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

• Email Recipe
• Print Recipe
•        

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

Submitted By: ZAN BROCK
View all recipes by this user