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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the thinly sliced red cabbage. Cook, stirring frequently, until the cabbage begins to wilt and soften, about 8-10 minutes. It will reduce significantly in volume.

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 20-25 minutes, or until the potatoes are tender when pierced with a fork.

Remove the pot from the heat. Stir in the chopped fresh dill and lemon juice. Season with salt and black pepper to taste. Adjust seasoning as needed.

Ladle the soup into bowls. Serve hot, garnished with additional fresh dill and a dollop of sour cream, if desired.


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the thinly sliced red cabbage. Cook, stirring frequently, until the cabbage begins to wilt and soften, about 8-10 minutes. It will reduce significantly in volume.

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 20-25 minutes, or until the potatoes are tender when pierced with a fork.

Remove the pot from the heat. Stir in the chopped fresh dill and lemon juice. Season with salt and black pepper to taste. Adjust seasoning as needed.

Ladle the soup into bowls. Serve hot, garnished with additional fresh dill and a dollop of sour cream, if desired.
