Recipe ingredients
- 2 quarts chicken broth
- 2 small bay leaves
- 1/2 cup sauerkraut, drained (reserve 3 tablespoon juice)
- 1 cup whole milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/4 pound chopped corned beef
- 1/2 teaspoon white pepper
- 1/2 cup sour cream
Recipe method
- Heat broth to simmer and add bay leaves, sauerkraut and the 3 tablespoons of sauerkraut juice.
- Cook 30 minutes, then strain. Set sauerkraut aside.
- Return broth to boil, then add the milk and heat gently to avoid curdling.
- In a small saucepan, melt the butter, add flour and cook about 2 minutes, whisking frequently.
- Slowly add flour mixture to pot to thicken soup, stirring with a wooden spoon. Soup should be thick and creamy.
- Return reserved sauerkraut to pot.
- Add corned beef, pepper and sour cream and remove the bay leaves.
- Heat to serving temperature, but do not boil.
- Serve with rye bread and butter.
Other soup recipes:
Reuben soup recipe
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