Cabbage Potato Soup

(Rolling Prairie Cookbook)

 

1 medium onion	4 potatoes, diced
1 small cabbage, shredded	4 carrots, diced
¾ tsp salt	1 C light sour cream
¼ to ½ tsp black pepper	1 tsp dried dill weed

 

In a large soup pot cook onion, cabbage, salt, and pepper together in enough water to cover, until just tender. 

 

In another pot, cook potatoes and carrots in enough water to cover.  When potatoes are tender, drain potato water into pot with cabbage and onions. 

 

Mash potato-carrot mixture together with sour cream and dill weed.  Add sour cream mixture to cabbage broth very slowly, to avoid curdling.  Stir continually during this part.  Adjust seasoning if necessary and serve immediately.  Serves 6.