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)
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