Cabbage Soup - cooking recipe

Ingredients

6 c. (about 1 lb.) cabbage, finely chopped
1 c. (about 6 oz.) bacon, finely diced
3/4 c. onion, finely chopped
1/4 c. flour
4 c. chicken broth (fresh or canned)
1/2 c. carrots, finely diced
1 1/3 c. potatoes, finely diced
salt and pepper to taste
1 1/2 c. heavy cream
1/4 c. finely chopped fresh dill (optional)
1 Tbsp. white wine vinegar
1/2 tsp. sugar (optional)

Preparation

Bring enough water to boil to cover the cabbage when it is added.
Add cabbage and let cook one minute.
Drain.
Cook bacon in a casserole or small kettle until rendered of fat.
Add the onion and cook, stirring, until the onion is wilted.
Sprinkle with flour and stir.
Add the broth, stirring rapidly with a wire whisk.
When the mixture simmers, add the cabbage, carrots, potatoes, salt and pepper.
Add vinegar and sugar.
Cook, stirring often from bottom, about 30 minutes.
Stir in cream and simmer 5 minutes.
Serve.
Sprinkle each serving with fresh dill (optional, 1/4 cup).