Instruction

• Add the butter to a large Dutch oven or other heavy-duty pot over medium heat
• When the butter has melted, add the onion and sauté until translucent
• Add the cabbage, carrot, and celery
• Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes
• Add the bay leaf and vegetable stock 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 potatoes 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 tomatoes (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
• emove and discard the bay leaf from the pot
• Serve topped with fresh sour cream and fresh dill