Cabbage Soup (Shchi)

Ingredients

• 3 tbsp unsalted butter
• 1 onion
• 1 medium cabbage
• 1 carrot
• 1 celery stalk
• 1 bay leaf
• 8 cup vegetable broth
• 2 large potatoes
• 2 large tomatoes
• 1 pinch salt
• 1 pinch black pepper
• ½ cup sour cream (optional)
• 2 tbsp fresh dill (optional)

Steps

1. Melt butter in a large Dutch oven or heavy pot over medium heat. Add chopped onion and sauté until translucent.
2. Add chopped cabbage, carrot, and celery to the pot. Sauté for about 3 minutes until vegetables begin to soften.
3. Stir in the bay leaf and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until vegetables are crisp-tender.
4. Add diced potatoes and return to a boil. Reduce heat to low, cover, and simmer for 10 minutes until potatoes are tender.
5. Stir in chopped tomatoes. Bring the soup back to a boil, then reduce heat to low and simmer, uncovered, for 5 minutes. Season with salt and pepper to taste.
6. Remove and discard the bay leaf. Serve hot, garnished with a dollop of sour cream and fresh dill, if desired.