Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 ribs celery, chopped into 1/4-inch pieces
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup water
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds
- 2 cups shredded cooked corned beef
- 2 cups sauerkraut, drained and rinsed
- 1 cup shredded cabbage
- 1 cup shredded Swiss cheese
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and celery and cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in the beef broth and water.
- Stir in the Dijon mustard and caraway seeds and bring the mixture to a boil.
- Add the shredded corned beef, sauerkraut, and cabbage.
- Reduce heat and let the soup simmer for about 15 minutes.
- Stir in the heavy cream and shredded Swiss cheese until the cheese melts and the soup becomes creamy.
- Season with salt and black pepper to taste.
- Serve hot and garnish with chopped parsley.
Notes
- Green cabbage works best because it keeps its texture during cooking.
- Rinsing the sauerkraut slightly reduces excessive saltiness.
- Greek yogurt can replace heavy cream for a lighter version.
- Add diced potatoes for a heartier soup.
- Gruyère cheese can replace Swiss for a richer flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
