| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Flour |
| 2 1/2 | c | Water |
| 2 | Bay leaves | |
| 1 | md | Onion; sliced |
| 2 | ts | Salt |
| 1/4 | ts | Paprika |
| 2 | lg | Heads and stems of fresh dill |
| 4 | c | Finely cut cabbage |
| 1 1/2 | c | Milk |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Nov 28, 1997
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