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Two bowls of creamy vegetable soup with potatoes, carrots, cabbage, and fresh dill on a wooden table, next to a floral-patterned napkin and metal spoon.
Penny Kovacs

Dilly Cabbage and Potato Soup

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This Dilly Cabbage & Potato Soup reminds me of spring in a bowl. It's light and has lots of veggies and fresh dill! It's the perfect soup to throw together when you have extra cabbage in the fridge. It's easy and makes a nice pot full so you can freeze some or have leftovers for lunches.
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Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 8 people
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 cups Green Cabbage chopped
  • 2 cups Onion diced large
  • 1/4 cup Ghee
  • 3 Carrots peeled & sliced
  • 6 - 8 Yukon Gold Potatoes medium, peeled & cubed
  • 6 cups Chicken Broth Low Sodium
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 2 Tbsp White Wine Vinegar
  • 3 Tbsp Dill Fresh, chopped
  • 1 cup Dairy-Free Sour Cream Alternative

Method
 

  1. Melt ghee in a large pot.
  2. Add onion and cabbage, cover and cook, stirring occasionally till cabbage softens.
  3. Pour in the broth and add the potatoes and carrots and bring to a boil.
  4. Lower the heat and simmer 10 minutes.
  5. Add salt, pepper, vinegar, stirring to combine
  6. Now add the sour cream and the dill, stir well.
  7. Simmer 5 minutes longer.
  8. Enjoy!

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