1 onion, sliced
1 head cabbage, shredded
1 qt. water
4 or 5 potatoes, diced
4 or 5 carrots, sliced
1 qt. water
1 pt. sour cream
2 tsp. dried dill weed
Salt & fresh ground pepper

Slice onion and shred cabbage. In a large cooking pot, cook onion and cabbage until tender in 1 quart water. Salt and pepper as desired. In another pot, cook carrots and potatoes in 1 quart salted and peppered water. When tender, drain this cooking water into the cabbage/onion pot. Mash potatoes and carrots with sour cream and dill weed. Add sour cream mixture to cabbage/onion broth slowly, stirring well. Correct seasonings to taste. Wonderful with fresh dark rye bread!