Pastrami and cabbage soup brings together the savory, peppery richness of deli pastrami with the comforting sweetness of braised cabbage in a warming, flavorful broth. This soup is a clever way to use up leftover pastrami or to transform a deli favorite into a nourishing meal. With roots in classic Eastern European soups, it’s perfect for chilly days or whenever you crave something satisfying and full of character.
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 small green cabbage (about 1.5 pounds), cored and thinly sliced
- 1 pound pastrami, cut into bite-sized strips
- 6 cups low-sodium beef broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds (optional, but recommended)
- 1 tablespoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh dill (plus extra for garnish)
- 1 tablespoon apple cider vinegar (or more to taste)
Instructions
- Prepare the vegetables: Dice the onion, carrots, and celery. Mince the garlic. Core and thinly slice the cabbage. Cut the pastrami into bite-sized strips.
- Sauté the aromatics: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6-8 minutes.
- Add garlic and spices: Stir in the minced garlic, smoked paprika, caraway seeds (if using), and bay leaves. Cook for 1 minute until fragrant.
- Add cabbage and pastrami: Add the sliced cabbage and pastrami to the pot. Stir well and cook for 3-4 minutes, allowing the cabbage to begin wilting and the pastrami to release its flavor into the vegetables.
- Deglaze and build the soup: Pour in the beef broth and the entire can of diced tomatoes (with their juice). Add the Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pot.
- Simmer: Bring the soup to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the cabbage is tender and the flavors have melded.
- Finish and season: Remove the bay leaves. Stir in the chopped fresh dill and apple cider vinegar. Taste and adjust seasoning with salt and black pepper as needed. For more tang, add an extra splash of vinegar.
- Serve: Ladle hot soup into bowls. Garnish with additional dill if desired. Serve with hearty rye bread or crusty rolls.
Tips
- Substitutions: If you don’t have pastrami, use corned beef, smoked turkey, or even leftover roast beef. For a vegetarian version, substitute with smoked tofu and use vegetable broth.
- Broth matters: Use low-sodium beef broth to control the saltiness, as pastrami can be quite salty on its own. Taste before adding extra salt.
- Caraway flavor: Caraway seeds add a classic deli rye flavor, but you can omit them if you prefer a milder taste.
- Don’t overcook pastrami: Add pastrami with the cabbage so it flavors the broth but doesn’t become tough or stringy from prolonged boiling.
Serving Suggestions
- Serve with thick slices of toasted rye or pumpernickel bread, ideally with a smear of mustard or butter for a true deli vibe.
- Add a dollop of sour cream or a sprinkle of extra fresh dill to each bowl for creaminess and brightness.
- Pair with a simple green salad dressed in a sharp vinaigrette to balance the soup’s richness.
- For a heartier meal, serve with boiled potatoes or a side of pickles.
Variations
- Spicy kick: Stir in a pinch of crushed red pepper flakes or a dash of hot sauce for extra warmth.
- Vegetable boost: Add diced potatoes, parsnips, or turnips in step 5 for a more substantial soup.
- Tomato-free: Omit the tomatoes and add an extra cup of broth for a clearer, more traditional broth.
- Herb swap: Use parsley instead of dill if you prefer a different fresh herb note.
Storage and Reheating
Let the soup cool to room temperature before storing. Refrigerate in airtight containers for up to 4 days. The flavors will deepen as it sits, making leftovers even tastier. For longer storage, freeze in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
To reheat, warm the soup gently in a saucepan over medium-low heat, stirring occasionally, until hot (about 10-12 minutes if refrigerated, longer if frozen and thawed). Avoid boiling, as this can make the pastrami tough. Stir well and taste for seasoning before serving.
Frequently Asked Questions
- Can I use store-bought sliced pastrami?
- Yes, any deli-sliced pastrami works well. Thicker cuts add more chew, while thinner slices will break up into the soup. Just avoid very fatty or heavily seasoned pastrami, as it can overwhelm the broth.
- Is this soup gluten-free?
- The soup itself is naturally gluten-free if your pastrami and broth don’t contain added gluten. Always check labels, as some commercial broths and deli meats add wheat-based fillers or flavorings.
- Can I make this in a slow cooker?
- Yes. Sauté the aromatics in a skillet first, then transfer all ingredients except dill and vinegar to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in dill and vinegar just before serving.
- What’s the best cabbage to use?
- Green cabbage is classic for its sweet, mild flavor and hearty texture. You can also use Savoy or Napa cabbage for a more delicate soup, but avoid red cabbage, as it will change the color and taste.
- Can I freeze pastrami and cabbage soup?
- Absolutely. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop. The cabbage may soften more after freezing, but the flavor remains excellent.
- How do I make the soup less salty?
- Use low-sodium beef broth and taste before adding extra salt. If the soup is still too salty, add a peeled, raw potato during simmering to absorb some salt, then discard the potato before serving. Adding more cabbage or a splash of vinegar can also help balance saltiness.