Preparation Steps

• In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
• Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Stir in the drained sauerkraut and beef broth. Bring the mixture to a simmer, then reduce heat and let it cook for 15 minutes, allowing the flavors to meld.
• Stir in the shredded Swiss cheese until melted and smooth. Season with salt and pepper to taste.
• Ladle the soup into bowls. Top each serving with toasted rye bread cubes, a dollop of Thousand Island dressing, and a spoonful of sour cream.