Cabbage Soup (Shchi)

Begin by melting the unsalted butter in a large Dutch oven or sturdy heavy-duty pot set over medium heat. Once the butter has fully melted, add the finely chopped onion and sauté it gently until it becomes translucent and fragrant, releasing its natural sweetness. Next, introduce the shredded cabbage, diced carrot, and chopped celery into the pot. Stir frequently as you sauté these vibrant vegetables until they begin to soften and develop a slight caramelization, which takes about 3 minutes. This step helps deepen the soup’s flavor. Tuck in the bay leaf for an earthy, aromatic note, then pour in the vegetable stock, raising the heat to bring the mixture to a robust boil. Once boiling, reduce the heat to low, cover the pot, and allow the vegetables to simmer gently until they reach a crisp-tender texture—approximately 15 minutes. Stir occasionally to prevent sticking. Add the peeled and diced potatoes to the pot, then bring the soup back up to a boil over high heat. Lower the heat once more to a gentle simmer, cover, and cook until the potatoes turn tender, which should take about 10 minutes. Next, stir in the chopped fresh tomatoes or undrained canned tomatoes to add a slightly tangy and rich depth to the broth. Bring the soup back to a high boil and then reduce the heat to low, leaving the pot uncovered. Allow it to simmer for 5 minutes to meld the flavors and thicken slightly. Season the soup thoughtfully with salt and freshly ground black pepper, tasting as you go to achieve the desired balance. Before serving, carefully remove and discard the bay leaf from the soup. Ladle the vibrant cabbage soup into warm bowls and garnish each serving with a generous dollop of fresh sour cream and a sprinkle of fragrant fresh dill. These finishing touches add creaminess and a burst of herbaceous brightness, complementing the warm, earthy flavors perfectly. **Tips:** For an even richer flavor, you might sauté the vegetables a bit longer until they develop a golden hue. If you prefer a heartier texture, consider adding beans or barley. Leftovers taste wonderful the next day, as the flavors continue to deepen.