Preparation:
Heat butter in large saucepan over medium heat. Add onion, celery and cabbage; season well. Partly cover and cook 10 minutes over low heat.
Add potatoes, chicken stock and dill; correct seasoning. Stir and bring to boil and continue cooking, partly covered, 20 minutes over low heat.
Mix flour with sour cream in a small bowl. Add 1/2 cup of soup stock to bowl and incorporate, then pour into soup. Mix well and serve |