1 med. cabbage
2 lg. onions
1 lg. potato, pared
3 c. skim milk
2 tbsp. yogurt
1/2 tsp. dill weed
1/2 tsp. caraway seeds
Freshly ground black pepper

Shred the cabbage. Thinly slice the onions and the potato. Place vegetables in heavy saucepan with a small amount of water. Cover and cook slowly until tender. Add milk, yogurt, dill, caraway and pepper. Blend in blender. Return to pan, cook 15 minutes longer, serve hot. Yield: approximately 1 1/2 quarts.