A comforting and flavorful soup featuring cabbage and potatoes, perfect for a cozy meal.
Heat the butter in a large saucepan over medium heat until melted.
Using unsalted butter allows you to control the salt level in the soup.
Add the chopped onion and celery to the saucepan and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Stir in the shredded cabbage and cook for a few minutes until it begins to wilt.
Cut the cabbage into thin strips for even cooking.
Add the diced potatoes, chicken stock, and chopped dill to the saucepan. Bring to a boil.
Ensure the potatoes are cut into small, even pieces for quicker cooking.
Reduce the heat to low, cover partially, and simmer until the potatoes are tender.
Check the potatoes with a fork to see if they are done.
In a mixing bowl, whisk together the flour and sour cream until smooth.
Mixing the flour with sour cream prevents lumps in the soup.
Ladle a small amount of hot soup stock into the sour cream mixture, whisking constantly, then pour it back into the saucepan.
This step helps to temper the sour cream and avoid curdling.
Stir the soup well and let it simmer for a few more minutes to thicken.
Adjust the seasoning with salt and pepper to taste.
Serve the soup hot, garnished with a sprig of fresh dill if desired.
Pair the soup with a slice of crusty bread for a complete meal.
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