Best 6 Dilled Cabbage Soup Recipes

DILLED CABBAGE SOUP

Steps:

• In a Dutch oven, saute the cabbage, onion and celery in butter for 1 minute. Cover and cook on low for 10 minutes. Set aside 1/2 cup broth. Add potatoes and remaining broth to cabbage mixture. , Whisk flour and reserved broth until smooth; stir into cabbage mixture. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. , Stir a small amount of hot broth into sour cream; return all to pan, stirring constantly. Add dill and pepper; heat through (do not boil).

CREAM OF CABBAGE SOUP

Steps:

• In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.

DILLED CABBAGE-AND-CUCUMBER SLAW

Steps:

• Stir together cabbage, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper. Refrigerate at least 1 hour and up to 6 hours. Stir in cucumbers. Adjust seasoning; serve.

CABBAGE SOUP WITH RICE AND DILL FOR THE CROCK POT

Steps:

• Mix all ingredients, except diced tomatoes, in a 4 quart crock pot.
• Cover and cook on low for 7-8 hours, or until cabbage and rice are cooked.
• Stir in the tomatoes and another sprinkling of dill; serve immediately.

HEARTY CABBAGE SOUP

Steps:

• Melt butter in saucepan over medium heat.
• Add onion, celery, cabbage, salt, and pepper.
• Partly cover and cook for 10 minutes over a low heat.
• Add potatoes, chicken stock, and dill.
• Bring to a boil while stirring periodically.
• Boil, partly covered, for 20 minutes.
• Mix the flour with the sour cream in a bowl.
• Add 1/2 cup of the hot soup stock to bowl, mix well, and pour into soup.
• Mix well and serve.

CABBAGE BORSHT

Steps:

• Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
• In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.