Pastrami and Pickle Soup

We're buried under about a foot of snow here in Boston this morning, and naturally my thoughts go right to a hearty soup. Even if you are snowed in today too, you can probably still make this soup if you can find some pastrami somewhere. If not, just toss in any meat instead. Everything else is pantry staples. This soup is a riff off of a dill pickle soup I once was intrigued by on an episode of Diners Drive-Ins and Dives, that I finally decided to make a version of.
Carrot and onion go in first. Stock, water and potatoes. Equal parts of the star ingredients. Some pickle juice and mustard in here too. Bread to garnish. Really warming and hearty for a cold night. I used the bread as a scoop and it was goood.
 

Pastrami and Pickle Soup

For:  5 Servings

  • 2 Carrots Diced
  • 1 Onion Diced
  • 3 Potatoes Diced
  • 3 Cups Chicken Stock
  • 3 Cups Water
  • 1.5 Cups Pickle Juice
  • 1.5 Cups Diced Pickles
  • 1.5 Cups Pastrami
  • 1/4 Cup Mustard (or more to taste)
  • Bread for garnish

Instructions

  1. Dice everything up nice, there is a lot of chopping. Saute the onion and carrot in a little butter for about 7 minutes. add in the potatoes, stock, and water and simmer until the potatoes are tender, about 20 minutes. Stir in the pickle juice, pickles, mustard, and pastrami. Bring to a simmer, simmer 5 minutes, remove from heat, and serve.