Dilled Cabbage Soup
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 2 quarts.
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
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2 cups shredded cabbage
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1 large onion, chopped
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1 celery rib, chopped
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2 tablespoons butter
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1 can (49-1/2 ounces) chicken broth, divided
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3 medium potatoes, peeled, halved and sliced
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2 tablespoons all-purpose flour
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1/2 cup sour cream
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2 to 3 teaspoons snipped fresh dill
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1/4 teaspoon pepper
Directions
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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.
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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.
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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).
Nutrition Facts
1 cup: 132 calories, 6g fat (4g saturated fat), 18mg cholesterol, 740mg sodium, 16g carbohydrate (4g sugars, 2g fiber), 4g protein.
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