1/2 lb of butter
5 french shallots,
3 small onions or whatever else you can find that’s oniony.
1/2 of a gigantic cabbage (10 cups or so, chopped)
6 cups water
3 medium beets
3 large potatoes
20 tomatoes, peeled
Plenty of salt (this will come up a few times)
5 tbsp fresh dill
Optional veggies: celery, peppers, cauliflower or whatever else the garden is producing
Ok, first start the broth. In the biggest pot you own, boil the carrots, potatoes and beets in salted water. While that’s boiling, start with the frying.
First, fry the shallots and onions in 1/4 of your butter. After they get soft, start adding the tomatoes and squish them/cut them until they are soft and cooked. Scoop out the tomatoes, set aside.
Check the potatoes, carrots and beets. If they are soft, remove from water with a slotted spoon and mash. If not, keep boiling
Next in the frying pan, use another 1/4 of your butter and fry as much of the cabbage as you can reasonably fit in the pan. As it browns, add to the bowl full of tomatoes. Cook all the cabbage this way. Be generous with the butter
Are those potatoes done yet? Good! Mash them and put them back in the water, then add the tomatoes, fried cabbage etc
Continue frying the cabbage and other vegetables you have on hand. Add to the pot of soup. When it is full, mix in the dill, salt (to taste, be generous) and some pepper.
Serve with more fresh dill and a dollop of sour cream.