Allison Roman's Dilly Cabbage Soup
Allison Roman's Dilly Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1/2 head red cabbage, medium, thinly sliced
- 1 pound potatoes, peeled and cut into 1/2-inch cubes
- 6 cups chicken stock
- 1/2 cup fresh dill, chopped, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup sour cream, for serving (optional)
Instructions
- 1
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.
⏱️ 7 min
- 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 25 min
- 5
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.
⏱️ 5 min
- 6
Ladle the soup into bowls. Serve hot, garnished with additional fresh dill and a dollop of sour cream, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Allison Roman's Dilly Cabbage Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 cloves garlic, minced
- 1/2 head red cabbage, medium, thinly sliced
- 1 pound potatoes, peeled and cut into 1/2-inch cubes
- 6 cups chicken stock
- 1/2 cup fresh dill, chopped, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup sour cream, for serving (optional)
Instructions
- 1
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.
⏱️ 7 min - 2
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 25 min - 5
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.
⏱️ 5 min - 6
Ladle the soup into bowls. Serve hot, garnished with additional fresh dill and a dollop of sour cream, if desired.
⏱️ 2 min