Ingredients
1/2 medium red cabbage, sliced
5-6 medium potatoes, peeled and diced – 2/3 to 1 inch cubes
2 medium carrots, peeled and sliced
2 1/2 Qts. water or beef/chicken broth
3 teaspoons fresh dill, chopped
6 tablespoons green onions, chopped
1 cup sour cream
2 tablespoons flour
salt and pepper to taste
Preparation
In a large stockpot, boil water (or beef/chicken broth), cabbage, potatoes, and carrots until potatoes and carrots are tender. Add half of green onion and dill. In a medium bowl whisk together sour cream and flour until smooth. Add (very slowly) about 1 1/2 cup of the hot soup to the sour cream mixture whisking constantly. Pour the mixture to your soup, add salt and pepper to taste, stir well and boil for another 2-3 minutes.
Serve with fresh dill and green onions.