Cabbage Soup

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.