This irresistible soup is reminiscent of dilled potato salad, with its hint of mustard and bits of pastrami for added flavor. It’s both hearty and cozy for the succah and offers an elegant choice for any affair!

Directions

Prepare the Potato Pastrami Soup

1. In a deep pot, sauté onions in a little bit of oil until golden. Add remaining ingredients, except for pastrami, covering vegetables with water.

2. Bring to a boil, then lower heat and simmer until the vegetables are soft, approximately 40 minutes, adding some water if it steams out.

3. Blend soup until smooth. Add water, if necessary, to desired consistency. Garnish with diced pastrami.

Credits

Props and Styling by Goldie Stern
Photography by Felicia Perretti

Recipe tags

Faigy grossman Heart Hearty soups Pastrami Potato soup Potatoes Succos Succot Sukkos

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Roni Lichtman

1 year ago

does this soup freeze well?

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So}mouwmin

1 year ago

Reply to Roni Lichtman

Hi unfortunately i would not recommend. Freezing soups with potatoes can become dry, because potatoes will sponge up moisture, and have a tendency to become grainy when defrosted.