Teresa's Recipes
Rustic Pastrami and Cabbage Soup
Immerse yourself in the warm, comforting embrace of this Rustic Pastrami and Cabbage Soup. This hearty bowl of goodness combines the robust flavor of pastrami with the tender crunch of cabbage, all simmered together in a rich, aromatic broth. With flavorful undertones of garlic and onion, it's a timeless classic that hails from the heart of Eastern European cuisine, bringing a touch of nostalgia with every spoonful.
Ingredients
- 2 tablespoons Olive oil
- 2, medium-sized, chopped Onions
- 3, minced Garlic cloves
- 1 pound, cut into bite-sized pieces Pastrami
- 1 medium-sized head, chopped Cabbage
- 6 cups Chicken broth
- 2, medium-sized, peeled and chopped Carrots
- 2, medium-sized, peeled and chopped Potatoes
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Calories: 350
- Fat: 20g
- Carbs: 25g
- Protein: 18g
- Sodium: 800mg
- Sugar: 6g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions and minced garlic to the pot and sauté until the onions become translucent, about 5 minutes.
- Stir in the pastrami pieces and cook until they are browned on all sides, roughly another 5 minutes.
- Add the chopped cabbage, chicken broth, chopped carrots, and chopped potatoes into the pot. Stir well to combine.
- Raise the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot and let it simmer. Cook until the vegetables are tender, approximately 45 minutes.
- Taste the soup and season with salt and black pepper as desired.
- Serve hot, ensuring each serving has a good mix of pastrami, cabbage, and other vegetables.
Tips
- For a little added crunch and freshness, garnish each serving with a sprinkle of freshly chopped parsley. If you'd like to make this soup in advance, it reheats well and the flavors continue to develop overnight, making it even better the next day.