| 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
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”