Cabbage Soup
Ingredients
-
3
tablespoons
olive oil
-
1
small
turnip, peeled and julienned
-
2
medium
carrots, peeled and julienned
-
1
large
onion, sliced
-
2
stalks
celery, sliced
-
4
cups
beef broth or vegetable broth
-
1
pound
green cabbage, shredded
-
1
medium
green apple, peeled, cored, and diced
-
2
leaves
bay leaves
-
1
tablespoon
dill pickle juice or lemon juice
-
1
teaspoon
fresh dill, chopped
-
to taste
salt
-
to taste
freshly ground black pepper
-
optional
sour cream for serving
Instructions
- Heat olive oil in a large stock pot or Dutch oven over medium-high heat until shimmering.
- Add turnip, carrot, onion, and celery, and cook until softened, about 10 minutes.
- Add broth, cabbage, apple, bay leaves, and dill. Bring to a boil.
- Cover and reduce heat; simmer until vegetables are tender, about 30 to 40 minutes.
- Remove bay leaves and stir in pickle or lemon juice. Season with salt and pepper to taste.
- Garnish with sour cream and more fresh dill if desired.
Nutrition Facts (estimated)
Servings
4
Calories
195
Total fat
11g
Total carbohydrates
21g
Total protein
5g
Sodium
1004mg
Cholesterol
0mg
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