2 large potatoes
4 large carrots
1 medium cabbage (head), sliced 1/4" wide
2 large onions, slice thin
8 cups chicken broth
1 Tbl dried dill weed
8 oz sour cream (I use the light stuff)
Boil potatoes and carrots. Drain. Mash coarsely with the sour cream and dill weed.
In a separate big pot, boil on low the cabbage, onion, and chicken broth until soft. This will take about 25-30 minutes. Slowly add potato/carrot mixture to the big pot. Season with sea salt and white pepper.
This makes alot. Plan on freezing some and sharing the rest.
Occasionally, I add a sprinkle of thyme while simmering.
Thanks to Sarah from the Milan Lounge for sharing this recipe with me.
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