Ingredients

Instructions

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