Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound corned beef, shredded
- 4 cups beef broth
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1 cup sour cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for 1 minute.
- Stir in shredded corned beef and cook until heated through.
- Pour in beef broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Add sauerkraut and cook for another 5 minutes.
- Reduce heat to low, stir in shredded Swiss cheese and sour cream, and cook until cheese melts and the soup is creamy.
- Season with salt and pepper to taste. Serve hot garnished with fresh parsley if desired.
Notes
- Adjust sauerkraut quantity for desired tanginess.
- Use thick-cut Swiss cheese for a richer flavor.
- This soup pairs wonderfully with crusty bread or rye bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg