Yield: 5 Cups
|¾ pounds||Cored cabbage, chopped fine|
|3 slices||Bacon, chopped|
|1 \N||Medium onion, chopped|
|1 \N||Large russet potatoe, peeled and diced|
|2 cups||Chicken broth|
|1 \N||Carrot, chopped|
|2 tablespoons||Dry white wine|
|½ teaspoon||Caraway seeds|
|1 tablespoon||Dried dillweed|
|\N \N||Hot pepper sauce|
In a Dutch oven, cook bacon over moderate heat until crisp. Add onion and the diced potato; cook and stir until the onion softens. Add chicken broth, the cabbage, carrot, wine, sugar and caraway seeds.
Bring soup to a boil, then reduce heat and simmer covered, until vegetables are tender, 30 to 40 minutes.
If you like a smoother soup, put half the batch in a blend; return all to Dutch oven. Stir in half-and-half and simmer soup, uncovered, for about 15 minutes. Stir in dill, hot sauce, salt and pepper, to taste.
Posted By pgl@... (Don Thomas) On rec.food.recipes or rec.food.cooking