2 tbsp. butter
1 lg. onion, diced
1 celery stalk, diced (lg.)
2 c. shredded cabbage
3 potatoes, peeled & sliced thick
6 c. chicken stock
1 tbsp. chopped dill
2 tbsp. flour
1/2 c. sour cream
Salt
Pepper

Heat butter in large saucepan over medium heat. Add onion, celery and cabbage. Season well. Partly cover and cook 10 minutes over low heat.

Add potatoes, chicken stock and dill. Stir and bring to a boil; continue cooking, partly covered 20 minutes over low heat.

Mix flour and sour cream in small bowl. Add 1/2 cup of soup stock to bowl. Mix well, incorporate into soup. Remove from heat and serve.