Cabbage Soup (Shchi)

Instructions

1- Add the butter to a large Dutch oven or other heavy-duty pot over medium heat.

2- When the butter has melted, add the onion and sauté until translucent.

3- Add the cabbage, carrot, and celery.

4- Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.

5- Add the bay leaf and vegetable stock and bring to a boil over high heat.

6- Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.

7- Add the potatoes and bring it back to a boil over high heat.

8- Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.

9- Add the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat.

10- Reduce the heat to low and simmer, uncovered, for 5 minutes.

11- Season to taste with salt and pepper.

12- emove and discard the bay leaf from the pot.

13- Serve topped with fresh sour cream and fresh dill.