1 onion, chopped into small pieces
2 carrots, cut into small pieces.
2 pieces of garlic, finely chopped
3/4 pound of corned beef that has been cooked and cut into pieces.
4 cups of chicken broth with low salt.
1 cup of sauerkraut, without liquid
1 teaspoon of seeds from the caraway plant
1/4 cup of regular flour
1/4 cup of water at room temperature
2 cups of grated Swiss cheese
1 cup of thick cream
Add salt and pepper according to your preference.
To make the rye croutons:
Cut 3 pieces of rye bread into small cubes.
2 tablespoons of butter that has been melted
Steps:
In a big pot, melt butter on medium heat. Put onions and carrots in the pan and cook until they become soft, for about 5 minutes. Include chopped garlic and corned beef, and cook for an additional 2 minutes.
Add chicken broth, sauerkraut, and caraway seeds. Heat until boiling, then lower the heat and let it cook gently for 15 minutes.
In a little bowl, mix flour and cold water. Gently mix this blend into the soup while cooking for 5 minutes until it thickens.
Add cheese from Switzerland and stir until it melts. Add heavy cream and warm it up. Add salt and pepper to your liking.
To make the croutons, mix rye bread cubes with melted butter. Put on a baking sheet and bake in an oven at 375°F for 10-12 minutes, stirring halfway through.
Serve the soup hot and sprinkle rye croutons on top.
Enjoy your homemade soup!
