Cabbage Soup (Shchi)

1. 1

   Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and sauté until translucent.

2. 2

   Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.

   3 minutes
3. 3

   Add the bay leaf and vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.

   15 minutes
4. 4

   Add the potatoes and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.

   10 minutes
5. 5

   Add the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.

   5 minutes
6. 6

   emove and discard the bay leaf from the pot.

7. 7

   Serve topped with fresh sour cream and fresh dill.

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