Cabbage Potato Soup

(Rolling Prairie Cookbook)


1 medium onion

4 potatoes, diced

1 small cabbage, shredded

4 carrots, diced

tsp salt

1 C light sour cream

to 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.