This soup tastes best made ahead then slowly reheated before serving.
In Dutch oven or soup pot over medium to medium low heat, sauté onion and cabbage in butter for 5 minutes or until soft.
Add tomato, potato, celery, celery leaves and garlic, stir and cook 8 minutes until tomato can be easily broken down with a wooden spoon. Add beans, broth, water, dill and bay leaf and bring to a boil.
Cover, reduce heat. Simmer 45 minutes until all vegetables are tender.
Blend flour with sour cream, add a few spoonfuls of soup stock, stir and slowly add mixture back to soup, stirring constantly. Bring back to a gentle simmer and cook 2-3 minutes. Add mustard and stir. Season with salt and pepper to taste. Garnish with fresh chopped dill before serving.
Serving Size 1 cup
Servings 9
- Amount Per Serving
- Calories 149
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Cholesterol 15mg5%
- Sodium 168mg8%
- Total Carbohydrate 21g8%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In Dutch oven or soup pot over medium to medium low heat, sauté onion and cabbage in butter for 5 minutes or until soft.
Add tomato, potato, celery, celery leaves and garlic, stir and cook 8 minutes until tomato can be easily broken down with a wooden spoon. Add beans, broth, water, dill and bay leaf and bring to a boil.
Cover, reduce heat. Simmer 45 minutes until all vegetables are tender.
Blend flour with sour cream, add a few spoonfuls of soup stock, stir and slowly add mixture back to soup, stirring constantly. Bring back to a gentle simmer and cook 2-3 minutes. Add mustard and stir. Season with salt and pepper to taste. Garnish with fresh chopped dill before serving.