If you've ever loved a pastrami on rye with cole slaw and pickles after a bowl of matzo ball soup and before a slice of chocolate babka, you've come to the right place. Food writer Michael Zusman and Nick Zukin, co-owner of Portland deli Kenny and Zuke's, teamed up to publish this collection of the classic homestyle Jewish deli food you crave. Our only problem with borscht is it doesn't always have giant chunks of meat floating in it.

That wild and crazy Zane Caplansky loves his Montreal smoked meat (even though his deli, Caplansky’s, is in Toronto—go figure). We have adapted one of his updated Jewish deli classics to suit our cycle of seasonal borschts. This beet-free version captures the spirit of autumn, since that’s when those giant heads of cabbage overflow the local markets. The smoked meat (or, outside Canada, nearly identical pastrami) is yummy and available anytime, of course. The quantities of vinegar and sugar called for in the recipe are not typos—don’t be alarmed. This is supposed to be a knock-your-socks-off sweet-and-sour stew that’s a party-size meal in a bowl.

Reprinted with permission from The Artisan Jewish Deli at Home