Russian Cabbage Soup
  1. Heat the butter in a large saucepan and add the onion and garlic. Cook over a moderate heat until the onion is translucent.
  2. Add the cabbage and carrots, and continue to cook for a few minutes, stirring from time to time so the vegetables cook evenly.
  3. 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.
  4. Serve hot in individual bowls garnished with dill or parsley and a dollop of sour cream. Serves 4.
Recipe Notes

(Acclaimed food writer Paola Gavin has previously published three books: “Mediterranean Vegetarian Cooking,” “Italian Vegetarian Cooking” and “French Vegetarian Cooking.”)

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