When cold weather comes, my family always asks when I’m going to make this hearty soup. Cabbage is a perfect partner for potatoes. — Gwen Fritsch, Eastlake, Ohio
You Will Need 2 cups shredded cabbage 1 large onion, chopped 1 celery rib, chopped 2 tablespoons butter 1 can (49-1/2 ounces) chicken broth 3 medium potatoes, peeled, halved and sliced 2 tablespoons all-purpose flour 1/2 cup sour cream 2 to 3 teaspoons snipped fresh dill 1/4 teaspoon pepper
What to Do 1. In a Dutch oven or large saucepan, sauté the cabbage, onion and celery in butter for 1 minute. Cover and cook on low for 10 minutes. Set aside 1/2 cup broth. Add potatoes and remaining broth to cabbage mixture.
2. Whisk flour and reserved broth until smooth; stir into cabbage mixture. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
3. Stir a small amount of hot broth into sour cream; return all to the pan, stirring constantly. Add dill and pepper; heat through (do not boil).
Serves 8 (2 quarts)