Hearty Cabbage Soup

"A thick and hearty cabbage/potato soup which is just perfect for those cold winter nights."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Dixie Vader photo by Dixie Vader
photo by lauralie41 photo by lauralie41
Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Melt butter in saucepan over medium heat.
  • Add onion, celery, cabbage, salt, and pepper.
  • Partly cover and cook for 10 minutes over a low heat.
  • Add potatoes, chicken stock, and dill.
  • Bring to a boil while stirring periodically.
  • Boil, partly covered, for 20 minutes.
  • Mix the flour with the sour cream in a bowl.
  • Add 1/2 cup of the hot soup stock to bowl, mix well, and pour into soup.
  • Mix well and serve.

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Reviews

  1. Very good, and very easy! I knew it was a hit when my husband said "Next time we make this..." and suggested adding carrots for color. We didn't have dill, but it was delicious anyway. We'll definitely make this one again.
     
  2. Absolutely loved this soup. Made it 3 times in the past 3 weeks! I made it as written 1st. The next times I doubled the cabbage, celery, potatoes, and sour cream, and also added kielbosa. I did as one review mentioned and threw it all in the pot without sauteing. Thank you for sharing such a simple and yummy soup!
     
  3. Thank you for a wonderful soup! I did add some bacon that I fried up and used some of that grease instead of butter and added some diced red pepper, l carrot diced, and roasted garlic which I had in the fridge and needed to use. I did cut the dill down a little for DH and added some red pepper flakes for our tastes (we like a little zip). This is one recipe I will definately make again!
     
  4. We're soup lovers, and this one is a keeper. I didn't add potatoes, we're trying to lower our carbs. Instead I put in a few diced carrots and a cup of diced rutabaga. The dill flavor was so good! I'll make this again. Thanks Rick!
     
  5. This recipe far exceeded my expectations! It had amazing flavor and even impressed my boyfriend who didn't want to try it at first because it had "a bunch of swimmy green stuff" in it. The only incentive he had to try it was the turkey kielbasa I had put in with it (needed to use it up and wanted some sort of meat in there). The kielbasa was a lovely flavor addition (I pan-fried it without any oil and de-glazed the pan with some of the chicken stock before adding it into the soup). I was surprised at how beautifully the dill worked with the kielbasa. I also added about a teaspoon of garlic powder and ended up using the whole head of cabbage (maybe like 4 cups shredded?) so I also doubled the flour and sour cream. Sooooo good. Thanks for a definite keeper!!!
     
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Tweaks

  1. This is so thick and creamy and the aroma while its cooking fills a house with so much flavor! Made some of this yesterday, but made changes this time. I doubled the cabbage to 8 cups shredded, used leeks instead of onions and used a package of those brown and serve breakfast sausage links in it(cut each link into quarters. I also added a cup of celery and a cup of carrots (cut into 1/4-inch pieces. Used 3T of flour and 3/4 c. sour cream. It is so food and full of a lot of "goodies" in each bite. Good base recipe Rick for us to start from. Thank you! Also cubed the potatoes instead of slicing
     
  2. Yummy! Loved this soup! I used coconut oil instead of butter in step one, added some diced carrot and used ham stock for the liquid.
     
  3. Thank you for a wonderful soup! I did add some bacon that I fried up and used some of that grease instead of butter and added some diced red pepper, l carrot diced, and roasted garlic which I had in the fridge and needed to use. I did cut the dill down a little for DH and added some red pepper flakes for our tastes (we like a little zip). This is one recipe I will definately make again!
     
  4. This was great! A few changes I made: substituted bacon fat for butter (cause really isn't everything better with bacon?), chopped the cabbage and potatoes in chunks instead of slicing and shredding ('cause that's just the way I roll), used dried dill instead of fresh (didn't have any fresh), and used chicken base instead of stock (again, that's what I had). The family LOVED this, especially the picky ten year old (he had three bowls)! I'll be making this a lot this soup season- it practically throws itself together, it's easy on the grocery budget, and Mr. Picky likes it. It's a keeper! Thanks Rick!
     
  5. I'm on WW Core program so I made a slight change and used barley instead of potatoes. This soup is delicious and will definitely be made again.
     

RECIPE SUBMITTED BY

I'm not much of a cook, but I have a long history of avidly adoring the end results of cooking. Before retirement I worked as a crime scene investigator (No, I don't know as much as the stars of CSI apparently do and Yes, I am just as good looking), which means liver is not at the top of my list for dinner. My favorite son, who is an excellent cook, alerted me to this site and I'm finding it fascinating. I enjoy languages. Can't figure out why everyone doesn't learn Esperanto. :) My greatest passion is my 17 year old wife. Well, she was 17 when I met her and 37 years later she still looks the same as far as I am concerned so she must be still 17, right? Next in order are our kids: Two biological, 1 adopted, 4 foster, and one exchange student who either belongs to us or to some people in Japan (personally I think she belongs to us!!) Next passion are the 15 (to date) grandkids. Peeves? Onions!! I loathe, hate, disdain, detest, abhor, and simply dislike 'em. A month off? Visit the kids!! After that? Maybe, just maybe, update my web page.
 
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