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Dilled Cabbage Soup Recipe

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

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Dilled Cabbage Soup Recipe

Prep: 20 min. Cook: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

2 cups shredded cabbage
1 large onion, chopped
1 celery rib, chopped
2 tablespoons butter
1 can (49-1/2 ounces) chicken broth, divided
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

Directions

In a Dutch oven, saute 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.
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.
Stir a small amount of hot broth into sour cream; return all to pan, stirring constantly. Add dill and pepper; heat through (do not boil). Yield: 2 quarts.

Nutritional Facts 1 serving (1 cup) equals 132 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 740 mg sodium, 16 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Dilled Cabbage Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p139

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Dilled Cabbage Soup

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Reviewed on Feb. 19, 2011 by Aislinn

I followed this recipe pretty much exactly as was written, and it was delicious. A definite keeper without needing to make any changes. The only thing I disagree on is the servings. My husband and I had this for dinner and there is only enough left for lunch tomorrow for one of us. Serving 8 with this as a main dish is stretching it quite a bit. It is too good to share!

Reviewed on May. 29, 2009 by ksb223

Excellent side soup for a light supper. The dill adds an interesting taste that complements the cabbage well. The chicken broth makes the soup rich without adding too many calories.