Description
A comforting, vegetable-forward soup bursting with flavor and warmth, perfect for a quick weeknight dinner.
Ingredients
Scale
- ½ head of young cabbage, chopped
- 1 leek, chopped
- ½ yellow onion, chopped
- 1 medium carrot, peeled and cut into slices or cubes
- 2 celery stalks, cut into slices
- 4 medium yellow potatoes, peeled and cubed
- 2 tbsp butter
- 6 cups broth (chicken or vegetable)
- ⅓ cup dill, chopped
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onions and leeks, cooking for about 5 minutes until soft and translucent.
- Add the chopped carrots and celery, cooking for another 3 minutes.
- Add the cubed potatoes and chopped cabbage, then pour over the broth.
- Cover the soup and cook for about 20-25 minutes until all the vegetables are cooked through.
- Check for seasoning, and add salt and pepper to taste.
- Add dill and mix well.
- Serve and enjoy, optionally adding a squeeze of lemon or a dollop of yogurt.
Notes
For a creamier texture, blend a cup of the soup and stir back in. Fresh dill added at the end keeps the flavor bright.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg