6 c. cabbage, finely chopped
1 c. (6 oz.) bacon, finely diced
3/4 c. onions, finely chopped
1/4 c. flour
4 c. chicken broth
1/2 c. carrots, finely diced
1 1/3 c. potatoes, finely diced
Salt & pepper to taste
1 tsp. crushed caraway seeds
1 tbsp. white wine vinegar
1 1/2 c. heavy cream
1/4 c. fresh dill, finely chopped

Boil enough water to cover cabbage. Add cabbage and cook 1 minute. Drain. Cook bacon until rendered of fat. Add onions and cook until wilted. Sprinkle with flour and stir. Add broth, stirring rapidly with whisk. When mixture simmers, add cabbage, carrots, potatoes, salt, pepper and caraway seeds. Add vinegar. Cook, stirring often, for thirty minutes. Stir in cream and simmer 5 minutes (may be thinned with milk if desired). Serve in hot soup bowls, each serving sprinkled with a little fresh dill. Serves eight.