Step 1

Heat the butter in a large saucepan and add the onion and garlic. Cook over a moderate heat until the onion is translucent.

Step 2

Add the cabbage and carrots, and continue to cook for a few minutes, stirring from time to time so the vegetables cook evenly.

Step 3

Add the potatoes, tomatoes, bay leaves and stock and bring to the boil. Season with salt and pepper, then cover and simmer for a further 20–25 minutes, adding a little water if the soup seems too thick.

Step 4

Serve hot in individual bowls, garnished with dill or parsley and a dollop of sour cream.