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Russian Cabbage Soup

Russian Cabbage Soup

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Course Soup
Cuisine Eastern European, Russian

Ingredients
  

  • 2 tbs. butter
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 lb. green or white cabbage finely shredded
  • 1 medium carrot coarsely grated
  • 2 medium starchy potatoes peeled and diced
  • 4 ripe plum tomatoes peeled, de-seeded and chopped
  • 2 bay leaves
  • 4 cups vegetable stock or water
  • salt and freshly ground black pepper
  • 2 tbs. finely chopped dill or parsley
  • Sour cream for serving

Instructions
 

  • Heat the butter in a large saucepan and add the onion and garlic. Cook over a moderate heat until the onion is translucent.
  • Add the cabbage and carrots, and continue to cook for a few minutes, stirring from time to time so the vegetables cook evenly.
  • Add the potatoes, tomatoes, bay leaves and stock; bring to the boil. Season with salt and pepper, then cover and simmer for another 20-25 minutes, adding a little water if the soup seems too thick.
  • Serve hot in individual bowls garnished with dill or parsley and a dollop of sour cream. Serves 4.

Notes

(Acclaimed food writer Paola Gavin has previously published three books: "Mediterranean Vegetarian Cooking," "Italian Vegetarian Cooking" and "French Vegetarian Cooking.")
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.