Description
A hearty and flavorful beef chowder inspired by the classic Reuben sandwich, featuring tender beef, sauerkraut, and Swiss cheese.
Ingredients
Scale
For the Crust:
- 1 lb beef chuck, cubed
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups sauerkraut, drained
- 4 cups beef broth
- 2 cups potatoes, diced
- 1 cup heavy cream
- 1 cup Swiss cheese, shredded
- 1 tsp caraway seeds
- Salt and pepper to taste
- Rye bread croutons (for garnish)
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides, then remove and set aside.
- In the same pot, sauté onion and garlic until softened, about 3 minutes.
- Add sauerkraut, beef broth, potatoes, and caraway seeds. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Return the beef to the pot and simmer for another 10 minutes, or until beef is tender.
- Stir in heavy cream and Swiss cheese until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with rye bread croutons.
Notes
You can customize the seasonings to taste.