Cabbage Soup (Shchi)

Ingredients

• 3 tbspunsalted butter
• 1onion, large
• 1cabbage, medium, shredded
• 1carrots
• 1celery, stalk
• 1 leafbay leaf
• 8 cupvegetable stock
• 2potatoes, large
• 2tomatoes, large; or substitute with undrained canned tomatoes
• sour cream, to serve
• dill, fresh, to serve

Method

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Add the tomatoes and bring the soup back to a boil. Reduce to low and simmer uncovered for 5 minutes. Season to taste with salt and pepper.

6. 6

   Remove and discard the bay leaf. Serve topped with fresh sour cream and dill.