Here’s a recipe that uses several of the ingredients in this week’s box! If you felt like it, you could add the chard as well…
2 or 3 cups shredded cabbage
Fresh onions, chopped (you can substitute a dry onion or a leek)
2 tablespoons of oil or butter
6 or 7 cups of chicken or vegetable broth
1 pound of new potatoes, sliced
2 tablespoons of flour
½ cup of yogurt or sour cream
One tablespoon of minced dill
Salt and pepper
Sauté the cabbage and onion in a Dutch oven for a few minutes. Then cover and cook on a low flame for 10 minutes. Add all of the broth except for ½ cup, and the potatoes.
Whisk the flour into the reserved broth until smooth. Stir this into the cabbage/potato mixture. Bring it to a boil and then reduce the heat to a simmer, uncovered, for about 20 minutes.
Stir a bit of the broth from the soup into the yogurt or sour cream. Return it to the pot, stirring constantly. Add the dill and a bit of salt and pepper. From this point on it is best not to boil the soup.