Do you want to know when I made this recipe?
New Year's Eve!
It was on the menu while Scott was in town because he really likes sauerkraut and it is a part of his German heritage during the holiday. However, I didn't have time to post it close to NYE so I made a plan to post it pre-St. Patrick's day as inspiration for that holiday. BUT, somehow March came and went with only three posts! So here we are almost to the end of May and I'm finally getting around to sharing it with you.
Truthfully, you don't need the excuse of a holiday to make this recipe. It is delicious! It resembles the sandwich very closely but you eat it with a spoon! I would suggest only adding the bread and cheese to whatever you are planning on eating right away. Save the extra soup, bread and cheese for whenever you reheat leftovers (if you have any!).
Of course, I used my homemade vegetable broth but the beef broth was sadly from the store. Has anyone made homemade beef broth? I'm assuming it is fairly straightforward but I'm not really sure what to add to make it "beef" (well obviously some part of a cow, but the meat? the bones? the fat?).
Reuben Stew (adapted from Taste of Home's Ultimate Soup Cookbook)
1 small onion, sliced
1 tbsp canola oil
2 cups vegetable broth (homemade or low sodium)
2 cups low sodium beef broth
3 tsp prepared horseradish
1 tsp Worcestershire sauce
1 tsp ground mustard
1/2 tsp celery seed
1/2 tsp garlic powder
6 oz deli corned beef, chopped
1 1/2 cup sauerkraut, rinsed and drained
3 slices marbled rye bread, cubed
4 sliced swiss cheese
Heat the oil in a skillet over medium heat. Add the onions and cook until tender.
In a large saucepan, bring the vegetable and beef broths to a boil. Add the horseradish, Worcestershire, mustard, celery seed, garlic powder, corned beef, sauerkraut and onion. Reduce heat to low, cover, and simmer for about 10 minutes.
Ladle soup into 4 ovenproof bowls. Top each with 1/4 of bread cubes and 1 slice of cheese. Broil for 2-3 minutes until cheese is melted.