Shchi (cabbage and caraway soup)

Method

1. Peel and finely chop the onions and garlic. Trim and finely slice the leek, then rinse it well in a colander to get rid of any dirt. Peel the carrots and potatoes, then chop them into 2cm pieces, keeping them separate. Halve the cabbage, remove the core, then finely shred the leaves.
2. Put the sunflower oil in a large casserole or saucepan over a low-medium heat. Add the onions, garlic, leek and carrots and fry for 15 minutes until softened and sticky. Stir in the tomato purée, caraway seeds and paprika then, after a minute, add the shredded cabbage, chopped potatoes, veg stock and bay leaves. Turn up the heat and bring to the boil. Season generously, then reduce the heat to a simmer. Cook on a low heat for 1 hour until the vegetables are tender and the broth is rich.
3. Taste the soup and tweak the seasoning, then leave to rest for 10 minutes before serving. Roughly chop the dill, then ladle the soup into bowls and serve scattered with dill, with a slice of rye bread on the side.