Today Emily learned about Russia, so we fixed a Russian meal for supper. We started with a traditional cabbage soup.
1 tablespoon butter
1/2 large onion, chopped or onion powder
1/2 large cabbage, cut into shreds
1 carrot, peeled and grated
1 bay leaf
4 cups vegetable broth
1 large potato, peeled and chopped
1 large tomato, chopped
Salt and pepper to taste
In a large saucepan or Dutch oven, sauté onion in butter until translucent. Add cabbage and carrots. Sauté about 3 minutes, stirring frequently. Add bay leaf, celery salt, salt, pepper, and broth. Bring to a boil. Reduce heat and simmer, covered, 15 minutes.
Add potatoes to soup and return to boil. Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Add the tomatoes and return to boil. Reduce heat and simmer, uncovered, for 5 minutes. Adjust seasoning to taste.