Food
Cabbage Soup
By Yankee Magazine|Sep 05 2007|
In winter, try sauerkraut in place of fresh cabbage.
Yield
Serves 8-10
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.
