Cabbage Soup

Name: Cabbage Soup
Yield: 4 servings
Ingredients: 2 or 3 cups shredded cabbage Fresh onions, chopped (you can substitute a dry onion or a leek); 2 tablespoons of oil or butter; 6 or 7 cups of chicken or vegetable broth; 1 pound of new potatoes, sliced; 2 tablespoons of flour; ½ cup of yogurt or sour cream One tablespoon of minced dill Salt and pepper

Serves 4

cabbage potatoes

Method

1
Sauté the cabbage and onion in a Dutch oven for a few minutes. Then cover and cook on a low flame for 10 minutes. Add all of the broth except for ½ cup, and the potatoes.
2
Whisk the flour into the reserved broth until smooth. Stir this into the cabbage/potato mixture. Bring it to a boil and then reduce the heat to a simmer, uncovered, for about 20 minutes.
3
Stir a bit of the broth from the soup into the yogurt or sour cream. Return it to the pot, stirring constantly. Add the dill and a bit of salt and pepper. From this point on it is best not to boil the soup.

From the farm's kitchen

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