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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!
2 large onions, diced
oil, for sautéing
5 large potatoes, peeled and cubed
2 large stalks celery, chopped
1 teaspoon salt
Pereg Black Pepper, to taste
1 cube Gefen Frozen Dill
1/4 teaspoon mustard powder
1/4 teaspoon prepared mustard, such as Haddar Dijon Mustard
water, to cover vegetables
1 and 1/2 cups diced pastrami, for garnish
In a deep pot, sauté onions in a little bit of oil until golden. Add remaining ingredients, except for pastrami, covering vegetables with water.
Bring to a boil, then lower heat and simmer until the vegetables are soft, approximately 40 minutes, adding some water if it steams out.
Blend soup until smooth. Add water, if necessary, to desired consistency. Garnish with diced pastrami.
Props and Styling by Goldie Stern
Photography by Felicia Perretti
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does this soup freeze well?
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.