Cabbage Soup (Shchi)

About This Recipe

Instructions

1. 1

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

2. 2

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

3. 3

   Add the cabbage, carrot, and celery.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

    Season to taste with salt and pepper.

12. 12

    emove and discard the bay leaf from the pot.

13. 13

    Serve topped with fresh sour cream and fresh dill.

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