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Dilled Cabbage Soup

Name: Dilled Cabbage Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 quarts.
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 20 min.

Makes

2 quarts

Updated: Oct. 14, 2022

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

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).

Nutrition Facts

1 cup: 132 calories, 6g fat (4g saturated fat), 18mg cholesterol, 740mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 4g protein.