Dilled Cabbage Soup
Dish out bowls of this comforting soup to steal the chill from the season.
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)