Yield: 1 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter |
3 tablespoons | Flour |
2½ cup | Water |
2 \N | Bay leaves |
1 medium | Onion; sliced |
2 teaspoons | Salt |
¼ teaspoon | Paprika |
2 larges | Heads and stems of fresh dill |
4 cups | Finely cut cabbage |
1½ cup | Milk |
Heat butter in a large saucepan, add flour and stir until evenly blended.
Add water gradually, heat to the boiling point, stirring constantly. Add bay leaves, onion, salt, paprika and dill; cover and simmer 20 minutes.
Remove bay leaves, dill, and onion with a slotted spoon. Some of the dill seeds will remain in the soup. Add cabbage and boil gently, uncovered, for 7 minutes. Add milk and heat just to the boiling point. Serve at once. 4 generous servings.
Posted to recipelu-digest Volume 01 Number 323 by ncanty@... (Nadia I Canty) on Nov 28, 1997