Fresh Cabbage Soup with Herb Sour Cream

Peel the onion, carrot, and potato, and cut them into small pieces.

Heat a little oil in a pan and fry the minced meat for 7–8 minutes, until browned. Season with salt and black pepper. Set aside.

In a pot, heat a little oil and add the potatoes, carrots, and onion. Sauté briefly for a few minutes. Then add the browned minced meat and chopped cabbage. Stir to combine.

Add 1 liter of water, chicken stock concentrate, and Dijon mustard. Simmer gently for 20–30 minutes, until the vegetables are tender.

Meanwhile, prepare the herb sour cream: finely chop the dill and garlic. Mix the dill and garlic into the sour cream and season with salt and black pepper.

Serve the soup with a dollop of herb sour cream on top. Enjoy!