Dill Potato and Cabbage Broth
Dill Potato and Cabbage Broth
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1/2 red cabbage, medium head, thinly sliced
- 1 1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
- 6 cups chicken stock
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- sour cream, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the chopped onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the thinly sliced red cabbage to the pot. Cook, stirring occasionally, until the cabbage begins to wilt and soften, about 8-10 minutes.
⏱️ 10 min
- 5
Add the cubed potatoes and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min
- 6
Stir in the chopped fresh dill, apple cider vinegar, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 3 min
- 7
Ladle the dill potato and cabbage broth into bowls. Garnish with additional fresh dill and a dollop of sour cream, if desired, before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dill Potato and Cabbage Broth
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1/2 red cabbage, medium head, thinly sliced
- 1 1/2 pounds potatoes, peeled and cut into 1/2-inch cubes
- 6 cups chicken stock
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- sour cream, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the chopped onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the thinly sliced red cabbage to the pot. Cook, stirring occasionally, until the cabbage begins to wilt and soften, about 8-10 minutes.
⏱️ 10 min - 5
Add the cubed potatoes and chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
⏱️ 20 min - 6
Stir in the chopped fresh dill, apple cider vinegar, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 3 min - 7
Ladle the dill potato and cabbage broth into bowls. Garnish with additional fresh dill and a dollop of sour cream, if desired, before serving.
⏱️ 2 min