It’s a snow day today, so what better than to make a hearty soup to warm up with!
This Ukrainian Dill Cabbage Soup is reminiscent of the “old days” — it’s something familiar and tastes like my childhood. My gramma would make a sauerkraut and rib dish that tastes similar to this soup. It was a favorite of mine! Even my girls thought this soup tasted familiar which made it that much more enjoyable.
It’s a hearty soup with a lovely dill flavor, loaded with vegetables and is a warm, comforting soup to enjoy any day of the year!
Let’s get started!
In a soup pot, saute the onion, carrot and celery in butter or lard until tender. Season with salt, pepper, dill and parsley.
Add a bit water if needed so vegetables do not burn.
Once vegetables are tender, add cabbage.
Cook until cabbage has a bit of color and is tender.
Add potatoes.
Add water.
Add chicken broth. I made the broth since I didn’t have any on hand. The freshly made broth made a difference in the flavor of the soup, but you can use store bought as well. Here’s how I made the chicken broth.
Cook for 15 minutes or until potatoes are nearly tender.
Now that the potatoes are almost cooked, it’s time to thicken the soup.
Whisk 1/2 cup broth into flour. Stir into the soup. Bring to a boil over medium heat. Reduce the heat; simmer uncovered, for 15 minutes, stirring occasionally. Taste and add more seasonings if needed.
The soup smells amazing — it’s making me hungry!
You can add sour cream or yogurt to the soup if you like. We decided to add yogurt to our own bowls so we can have as little or as much as we’d like! Top with extra dill. Serve with bread or buns.
Dill Cabbage Soup
1 large onion, chopped
1 carrot, shredded or diced
1 celery rib, chopped
2 tbsp butter or lard
3/4 tsp salt
1/4 tsp pepper
2-1/2 cups shredded cabbage
2 to 3 tsp snipped fresh dill
1 tbsp fresh or frozen parsley or 1 tsp dried
3 cups water
2 cups chicken broth
3 potatoes, peeled and chopped
2 tbsp flour stirred into 1/2 cup chicken broth
1/2 cup sour cream stirred into soup if you like or serve on the side
In a soup pot, saute the onion, carrot and celery in butter or lard until tender. Season with salt, pepper, dill and parsley. Add cabbage and cook about 10 minutes or until tender. Add potatoes, water and chicken broth. Cook 15 minutes or until potatoes are nearly cooked.
Whisk 1/2 cup broth into flour. Stir into the soup. Bring to a boil over medium heat. Reduce the heat; simmer uncovered, for 15 minutes, stirring occasionally. Add additional seasonings if needed.
Stir a small amount of hot broth into sour cream and pour into soup, stirring constantly. Heat through but do not boil. Or serve soup with sour cream or yogurt.
enjoy from Our City Homestead to yours