INGREDIENTS:
• 1 1/2 ounces (3 tablespoons) butter
• 1 large chopped onion
• 1 large head cabbage cut into shreds
• 1 large peeled and coarsely grated carrot
• 1 chopped celery rib
• 1 bay leaf
• Black peppercorns to taste
• 8 cups water or vegetable stock
• 2 large peeled and coarsely chopped russet potatoes
• 2 large peeled, seeded and chopped tomatoes or 1 (14-ounce) can undrained diced tomatoes
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Steps to Make It
1. In a large saucepan or Dutch oven, sauté onion in butter until translucent.
2. Add shredded cabbage, coarsely grated carrot and chopped celery and sauté about 3 minutes, stirring frequently.
3. Add bay leaf, black peppercorns to taste and 8 cups water or vegetable stock. Bring to a boil. Reduce heat and simmer, covered, 15 minutes.
4. Add peeled and coarsely chopped potatoes to soup and bring back to the boil. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes.
5. Add the chopped fresh tomatoes or undrained canned tomatoes and bring back to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Adjust seasonings with salt and pepper to taste.
6. Remove bay leaf and peppercorns from the pot. Some cooks leave the peppercorns in. Serve soup in warm bowls with dill and sour cream as garnish. Accompany with rye bread, if desired.


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