Ingredients
Scale
- 2 tablespoons butter
- 1 cup diced onion
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 pound corned beef shredded
- 1 cup sauerkraut drained
- 1 cup chopped Swiss cheese
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add chicken broth, shredded corned beef, and sauerkraut. Bring to a simmer and cook for 15 minutes.
- Lower heat and stir in chopped Swiss cheese until melted and smooth.
- Remove from heat and mix in sour cream, season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, blend a portion before adding sour cream.
- Use high-quality corned beef for the best flavor.
- Enjoy with crusty rye bread on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg