Ingredients :
- 3 tablespoons olive oil
- 1 small turnip peeled and julienned
- 2 carrots peeled and julienned
- 1 large onion peeled and sliced
- 2 celery ribs sliced
- 4 cups beef broth or vegetable broth
- 1 pound green cabbage shredded
- 1 green apple peeled, cored, and diced
- 2 bay leaves
- 1 tablespoon dill pickle juice or lemon juice
- 1 teaspoon fresh dill chopped, plus more for garnish
- Salt and freshly ground black pepper
- Sour cream for serving, optional
Directions :
- In a large stock pot or Dutch oven, heat the oil over medium-high heat until shimmering. Add turnip, carrot, onion, and celery, and cook until softened, about 10 minutes.
- Add broth, cabbage, apple, bay leaves, and 1 teaspoon dill. Bring to a boil. Cover and reduce heat; simmer until vegetables are tender, about 30 to 40 minutes.
- Remove bay leaves and stir in pickle or lemon juice. Season to taste with salt and pepper. (I like 1 teaspoon salt and ½ teaspoon pepper.) Garnish with sour cream and more fresh dill if desired.
