Fresh cabbage soup or shchi is one of the national dishes of Russia. When the soup is made with sauerkraut, it is known as sour shchi or kislye shchi, and when it is made with sorrel, spinach, and other greens, it's known as green shchi or zelyoniye shchi. As with most dishes, the recipes vary from cook to cook and from region to region. This cabbage soup recipe is meatless and contains no sauerkraut. See below, after the recipe directions, for a link to more traditional Russian soup recipes.

In a large saucepan or Dutch oven, sauté onion in butter until translucent.

Add shredded cabbage, coarsely grated carrot and chopped celery and sauté about 3 minutes, stirring frequently.

Add bay leaf, black peppercorns to taste and 8 cups water or vegetable stock. Bring to a boil. Reduce heat and simmer, covered, 15 minutes.

Add peeled and coarsely chopped potatoes to soup and bring back to the boil. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes.

Add the chopped fresh tomatoes or undrained canned tomatoes and bring back to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Adjust seasonings with salt and pepper to taste.

Remove bay leaf and peppercorns from the pot. Some cooks leave the peppercorns in. Serve soup in warm bowls with dill and sour cream as garnish. Accompany with rye bread, if desired.