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Ingredients
1/4 Head cabbage, cut in wedges
1 Cup sauerkraut
2 Cans chicken broth
1/2 Teaspoon salt
3 Eggs
1 Cup whole milk
1/2 Cup water
3 Tablespoons butter
3 Tablespoons flour
1/2 Teaspoon dry dill
Instructions
Put cabbage, sauerkraut and chicken broth into pressure cooker. Cook at high pressure for 4 minutes. Let pressure release naturally for 4 or 5 minutes then use rapid pressure release. Remove cover, add salt to liquid in cooker.
Beat eggs then mix them into the milk and water then add to the pressure cooker.
Melt butter in microwave and add flour to melted butter, stir to make a paste.
Add a few spoonsfull of the broth from the pressure cooker to the butter mixture to help blend the flour. Stir until there are few if any lumps.
Add dill to the butter mixture then pour mixture into pressure cooker. Now stir the cooker ingredients and heat on stove under medium heat with TOP OFF cooker. Stir until this thickens some what. You may serve without thickening if desired if you like a thinner soup.
Rolls or better yet a black bread makes a great accompaniment to this soup.