Recipe from Genius Kitchen Rick Young

2 TB Butter

1 large Onion, diced

1 stalk Celery, diced

2 cups Cabbage, shredded

3 Potatoes, peeled and thickly sliced

6 cups Chicken Stock, divided

1 TB fresh Dill, chopped

2 TB Flour

1/2 cup Sour Cream

Salt and Pepper, to taste

Melt butter in saucepan over medium heat.  Add onion, celery, cabbage, salt, and pepper.  Partly cover and cook for 10 minutes over low heat.  Add potatoes, chicken stock, and dill.  Bring to a boil while stirring periodically.  Boil, partly covered, for 20 minutes.  Mix the flour with the sour cream in a bowl.  Add 1/2 cup of the hot soup stock to bowl, mix well and pour into soup.  Mix well and serve.