Cabbage Soup (Shchi)

1. Melt the butter in a large Dutch oven or heavy pot over medium heat, then add the onion and cook until translucent.
2. Add the cabbage, carrot and celery and cook, stirring often, until the vegetables start to soften, about 3 minutes.
3. Add the bay leaf and vegetable stock, bring to the boil over high heat, then reduce to low and simmer, covered, until the vegetables are just tender, about 15 minutes.
4. Add the potatoes, return to the boil, then lower the heat and simmer, covered, until tender, about 10 minutes.
5. Add the tomatoes, return to the boil, then reduce the heat and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.
6. Lift out and discard the bay leaf.
7. Serve topped with sour cream and fresh dill.

Tips from the ZestyPlate Kitchen

• Soften the onion and aromatics in the butter before the stock goes in. That gentle start gives the broth its sweetness.
• Pull the cabbage off the heat while it still has a little bite. Boiled to death it goes grey and flat.
• Add the potatoes and tomatoes at separate points so each ends up at the right texture rather than mushy.
• Soured cream and dill make this taste like shchi rather than just cabbage soup, so treat them as part of the recipe.