Recipe: Winter Cabbage Soup

Winter Cabbage Soup
rec.food.recipes/Andy Mich/2003

3/4 lb cored cabbage, chopped fine
1 medium onion, chopped
1 large russet potato, peeled
-and diced
2 cup vegetable broth
1 carrot, chopped
2 tbsp dry white wine or apple juice
1 1/2 tsp sugar
1/2 tsp caraway seeds
1 cup soy milk
1 tbsp dried dill weed
hot pepper sauce
salt
pepper

In a Dutch oven, cook onion over moderate heat.

Add the diced potato; cook and stir until the onion softens.

Add vegetable 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 soy milk and simmer soup, uncovered, for about 15 minutes.

Stir in dill, hot sauce, salt and pepper, to taste.