Cabbage Soup (Shchi)

Ingredients

• 3 tbs Unsalted Butter
• 1 large Onion
• 1 medium Cabbage
• 1 Carrots
• 1 Celery
• 1 Bay Leaf
• 8 cups Vegetable Stock
• 2 large Potatoes
• 2 large Tomatoes
• Garnish Sour Cream
• Garnish Dill

Directions

1. Step 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. Step 2: Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
3. Step 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.
4. Step 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.
5. Step 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.
6. Step 6: emove and discard the bay leaf from the pot.
7. Step 7: Serve topped with fresh sour cream and fresh dill.