Cabbage Soup

Method

Bring stock to a boil with bones, skimming impurities, then simmer for 45 minutes. Finely shred the cabbage and dice the potatoes, carrot and onion. Heat oil and gently fry the onion and carrot until softened, then stir in tomato paste and cook for 2 minutes. Add the cabbage, potatoes and fried vegetables to the broth along with bay leaves and peppercorns, then simmer for 30-40 minutes until everything is tender. Season with salt and serve hot, garnished with fresh dill and a dollop of soured cream on the side.