This cabbage soup is second only to my Mom’s Cabbage soup just because it doesn’t freeze well. When I smell this cooking on my stove, I’m right back in my mom’s house. Good memories! And it includes one of my favorite herbs, Dill.
- 3 pints Water
- 1 teaspoon Sea Salt
- 1 can (15 ozs) Sauerkraut
- 1/4 head of White Cabbage, cored and shredded
- 4 medium Potatoes, peeled and cubed (can use White or Yukon Gold)
- 8 ozs Sour Cream, regular or low-fat
- 2 tablespoons Butter
- 3 tablespoons All Purpose Flour or Wondra
- 1 Egg Yolk
- White Vinegar to taste
- Fresh Dill Weed, chopped for garnish
Boil sauerkraut, cabbage and potatoes for approximately 15 minutes. Take a cup of the potato, cabbage water and allow to cool slightly. Mix it with sour cream, butter, flour and egg. Blend until smooth. Gradually add to the potatoes and cabbage soup. Heat through.
Season to taste with the vinegar. This should be a sour soup. Garnish each bowl with dill.