Barbara Rolek is a former chef who became a cooking school instructor and award-winning food vegan borscht. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. For a richer flavor, use vegetable broth instead of water, and top the soup with fresh dill and sour cream. 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. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper. Remove and discard the bay leaf from the pot. Serve topped with fresh sour cream and fresh dill. Soup is, or traditionally used to be, consumed on a daily basis in Russia, explaining the seemingly endless varieties. 2 cup of chopped red bell pepper along with the onion.

Add an extra tomato or a few tablespoons of tomato paste for richer tomato flavor. To freeze leftover cabbage soup, let it cool completely and transfer to a freezer container or a resealable freezer bag. Label the container with the name and date and freeze the soup for up to 6 months. Defrost the soup in the refrigerator overnight. Reheat cabbage soup in a saucepan on the stovetop until it reaches at least 165 F, the minimum safe temperature for leftovers. 3 minutes, stirring every 45 to 60 seconds to ensure it is hot throughout.