Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat a large pot or Dutch oven over medium heat.
- Melt the butter, then add the chopped onion and garlic.
- Sauté for 3–5 minutes until the onions are soft and translucent, releasing their sweetness.
Step 2: Add the Corned Beef
- Stir in the diced or shredded corned beef, cooking for another 2 minutes to warm it through and allow the flavors to meld with the aromatics.
Step 3: Incorporate the Sauerkraut
- Add the drained and rinsed sauerkraut to the pot.
- Mix well and let it cook for about 2 minutes to release its tangy aroma.
Step 4: Build the Base of the Soup
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add the caraway seeds (if using) for that distinctive rye bread flavor.
- Allow the soup to simmer for 10 minutes, letting the flavors blend together beautifully.
Step 5: Make It Creamy
- Reduce the heat to low and stir in the heavy cream and Dijon mustard.
- Gradually add the shredded Swiss cheese, stirring constantly to melt it smoothly into the broth.
- Taste the soup and season with salt and pepper as needed.
Step 6: Add the Finishing Touches
- Just before serving, stir in the sour cream for an extra creamy texture.
- Be careful not to boil the soup after adding the sour cream to prevent curdling.
Serving Suggestions
- Ladle the soup into bowls and top with rye bread croutons or crackers for added crunch and flavor.
- Garnish with a sprinkle of shredded Swiss cheese or a few sprigs of fresh dill for a professional touch.
Customization Ideas
- Vegetarian Option: Swap corned beef with smoked tempeh or mushrooms for a meat-free version.
- Spice It Up: Add a dash of cayenne pepper or hot sauce for a bit of heat.
- Make It Gluten-Free: Use gluten-free bread for croutons and check that your broth and sauerkraut are gluten-free.
