The DH asked one recent weekend if I could make cabbage soup. He had suggested cabbage soup as one of his coffee cronies talked about making this soup. When making vegetable soup, I will usually add cabbage but thought I could focus the soup more on cabbage than other vegetables. I also like to add sauerkraut to give a little zest to the soup when making a borscht style soup. I use sauerkraut made with just cabbage and salt. I used my electric pressure cooker to make the soup and cooked it for 16 minutes on medium pressure.
1 tbsp olive oil
1 large onion, chopped small
2 stalks celery, chopped small
2 large carrots, peeled and chopped small
1 garlic clove, minced
1 medium size potato, peeled and chopped small
1/2 to 3/4 medium size green cabbage, thinly sliced
1/2 cup sauerkraut
6 to 7 cups of stock
3 tbsp fresh dill. chopped
salt and pepper to taste
In a large soup pot, heat the oil on medium high heat. Add the onions, celery, carrots and garlic, reduce the heat to medium and sauté for 5 minutes. Add the rest of the ingredients, heat the soup to a boil and then reduce the heat to low and simmer for 60 to 70 minutes. Serves 9.