Russian Cabbage Soup (Shchi)

Gather the ingredients.

Add the 3 tablespoons unsalted butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the 1 large yellow onion (coarsely chopped) and sauté until translucent.

Add 1 medium head (about 2 12 pounds) cabbage (shredded) , 1 large carrot (peeled and coarsely grated) , and 1 stalk celery (coarsely chopped) . Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.

Add the 1 bay leaf and 8 cups vegetable stock or water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.

Add the 2 large russet potatoes (peeled and coarsely chopped) and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.

Add the 2 large tomatoes (peeled, seeded, and chopped) or undrained canned tomatoes and bring the soup back to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.

Remove and discard the bay leaf from the pot. Serve topped with fresh sour cream and fresh dill. Enjoy!