Back to Dilled Cabbage Soup

Print Options


Card Sizes


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
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 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 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.