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2 Onions; diced
1 Red cabbage; cored and shredded
1 1/2 Chicken broth
3 Wine vinegar
1 Ham hock
Salt and pepper to taste
IN A LARGE SOUP POT, heat the oil and cook the onions, stirring
occasionally, until softened, about 10 minutes. Add the cabbage and continu
e to cook, stirring occasionally, about 20 minutes. Add the chicken broth,
vinegar and ham hock. Cover and simmer the soup for 1 hour. Remove from
heat, add salt and pepper as desired. Remove meat from ham hock and add bac
k to soup. Serve with sour cream and chopped fresh dill.
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