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

Total Time Prep: 20 min. Cook: 20 min.

Yield 2 quarts

Test Kitchen Approved

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.

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

Recipe Creator