 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
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 king arthur unbleached all-purpose flour |
1/2 cup sour cream |
2 to 3 teaspoons snipped fresh dill |
1/4 teaspoon pepper |
Directions:
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.
|
|