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Cabbage Soup

by

Yield: Serves 8-10

In winter, try sauerkraut in place of fresh cabbage.

Ingredients:

  • 1 head cabbage, shredded
  • 4 to 5 cups water or beef stock
  • 3 to 4 large potatoes, peeled and chopped
  • 1 onion, peeled and chopped
  • 4 tomatoes, peeled and chopped
  • 4 carrots, peeled and chopped
  • 1 turnip, peeled and chopped
  • 1 stalk celery, chopped
  • 2 parsnips, peeled and chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • Sour Cream
  • Dill

Instructions:

Combine all but last 2 ingredients in large soup kettle and simmer 30 minutes, partially covered, or until vegetables are tender. Remove bay leaf. Serve in large bowls, and garnish with sour cream and dill.
Updated Wednesday, September 5th, 2007
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