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Once I added garlic to this, the soup reminded me so much of Poland. I might add cucumbers next time.
1 lb potatoes, diced
1 lb onion, diced
2 cloves of garlic, minced
1 small cabbage, shredded finely with a knife (about 2 lbs)
1 Tbs olive oil
2 Tbs dried dill
3 Tbs veggie bouillion granules (I like Vogue)
1 -2 tsp salt to taste
1 tsp black pepper
10 cups water
Coat the bottom of a heavy 6 qt soup pot with the olive oil, and heat over medium high heat. Add the potatoes and onion, stirring constantly, till the onion is translucent. Add in the salt, pepper, then the dill, water and bouillion granules. Bring to a boil and add in the cabbage. You will have to press it down to get it all in. Bring back to a boil, then cover and reduce heat to medium low, making sure to keep it simmering. Let it simmer for half an hour to wilt the cabbage and meld the flavors.
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1st Keep
 Lance_Cummings
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