1 medium head of green cabbage, cored and shredded
2 cups sauerkraut
1 TBSP fresh lemon juice
GARNISH:
fresh dill
sour cream
DIRECTIONS
Add the water, onion, potatoes, peppercorns, bay leaves, and 2 tsp salt to a Dutch oven or large pot and bring to a boil over medium-high heat.
Stir in the cabbage and sauerkraut then return to a boil.
Reduce the heat to low, cover and simmer, stirring occasionally, until cabbage softens, about 30 more minutes.
Take the soup off the heat and stir in the lemon juice and allow soup to cool to room temperature then place in the refrigerator for at least 2 hours (up to 24 hours) to allow flavors to meld.
Reheat the soup, covered, over medium heat, stirring occasionally, about 30 minutes or until hot.
Season the soup with salt & pepper to taste then ladle the soup into bowls and garnish with sour cream and fresh dill.
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