Props and styling by Goldie Stern
Photography by Felicia Perretti
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 tsp salt
- black pepper, to taste
- 1 frozen cube dill
- ¼ tsp mustard powder
- ¼ tsp prepared mustard
- water, to cover vegetables
- 1½ 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.
(Originally featured in Family Table, Issue 759)
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