Pastrami Soup


  • 1 lb. pastrami
  • 4 golden potatoes
  • 1/2 lb. green cabbage
  • 3 carrots
  • 2 stalks of celery
  • 1 small white onion
  • 1 Tbsp. Worcestershire
  • 1 Tbsp. stone-ground mustard
  • 1 tsp. garlic salt
  • 1 tsp. black pepper
  • 2 beef bouillon cubes
  • 10 cups water
  • 1 cup heavy cream
  • drizzle of olive oil


In a large soup pot drizzle a bit of olive oil and get the mirepoix (chopped carrots, celery, and onion) going. Meanwhile, peel the potatoes, wash, then cube into large bite sized pieces.

Add beef bouillon and water and bring to a boil. Boil until the potatoes are fork tender. Add the garlic salt, pepper, Worcestershire, and stone-ground mustard. Stir well to combine, then add the cabbage.

Let the cabbage boil for about 5 minutes, then taste to adjust seasoning to preference.

Chop the pastrami into bite sized pieces, then add to the pot along with the heavy cream. Warm everything through for another 5 minutes or so, then serve.

** Serves 4-6

Wine Pairing Suggestion

Bread and Butter Cabernet Sauvignon

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