Step 1 of 6
Cabbage Soup (Shchi)
Add the butter to a large Dutch oven or heavy-duty pot over medium heat. Once melted, add the onion and sauté until translucent.
Step 2
Add the cabbage, carrot, and celery. Sauté, stirring frequently, until the vegetables begin to soften, about 3 minutes.
Step 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.
Step 4
Add the potatoes and bring back to a boil. Reduce to low and simmer, covered, until the potatoes are tender, about 10 minutes.
Step 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.
Step 6
Remove and discard the bay leaf. Serve topped with fresh sour cream and dill.
