Follow these steps for perfect results
onion
chopped
low-fat vegetable broth
green cabbage
shredded
potatoes
diced
lean ham
diced
dill seed
crushed
cider vinegar
fresh parsley sprigs
fresh sage sprigs
bay leaf
salt
black pepper
freshly ground
fresh parsley
chopped
Tie together the sprigs of sage, parsley and bay with cooking twine to make an herb bundle.
Set the herb bundle aside for later use.
Coat a large non-stick pot with cooking spray.
Add the chopped onions to the pot.
Cover the pot and cook over medium heat, stirring occasionally, for 5 to 6 minutes, or until the onions start to turn color.
Uncover the pot and continue to cook for an additional 3 to 4 minutes, until the onions are golden brown.
If necessary, add 1 to 2 tablespoons of water to prevent sticking.
Add the vegetable broth, shredded green cabbage, diced potatoes, diced lean ham, dill seed, and herb bundle to the pot.
Cover the pot and bring to almost a boil.
Reduce the heat to low and simmer for 15 to 20 minutes, or until the potatoes are tender.
If a slightly thicker soup is desired, mash some of the potatoes against the side of the pot with the back of a large wooden spoon.
Remove the herb bundle from the pot.
Stir in the cider vinegar.
Season to taste with salt and freshly ground black pepper.
Serve each bowl garnished with freshly chopped parsley.
Expert advice for the best results
Adjust the amount of dill seed to your taste.
For a vegetarian version, omit the ham and use a smoked paprika to add smoky flavor.
Add other vegetables like carrots, celery, or zucchini for added nutrients and flavor.
Everything you need to know before you start
10 minutes
Soup can be made 1-2 days ahead of time; flavors will meld and improve.
Garnish with fresh parsley.
Serve with crusty bread or crackers.
Top with a dollop of sour cream or plain yogurt.
Acidity complements the soup's flavors.
Discover the story behind this recipe
Traditional comfort food, often associated with frugal cooking and utilizing readily available ingredients.
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