Shchi - Russian Cabbage Soup.

In a large saucepan or Dutch oven, sauté onion, carrot and chopped celery stirring frequently (Sofritto recipe!).
Add 1 small red pepper diced and sauté about 3 minutes, stirring frequently (Optional but I like).
Add shredded cabbage and sauté about 3 minutes, stirring frequently.
Add bay leaf, black peppercorns to taste and 8 cups (or 2 L) hot stock - vegetable or chicken...beef does the job too.
Bring to a boil.
Reduce heat and simmer, covered, 15 minutes.
Add 1 peeled and chopped potato + 1 whole potato to soup and bring back to the boil.
Reduce heat and simmer, covered, until potatoes are tender, about 10 minutes.
Add the chopped 3 fresh tomatoes or undrained canned tomatoes or 1 tablespoon of tomato paste and bring back to the boil.
Reduce heat and simmer, uncovered, for 5 minutes.
Adjust seasonings with salt and pepper to taste.
Remove bay leaf and peppercorns from the pot.
Some cooks leave the peppercorns in.
Grab the whole potato from soup, crushed it with a fork, and sent the mashed potato back to the soup - stirring.
Add crushed garlic before turning off the heat.
Serve soup in warm bowls with dill and sour cream (optional) as garnish.
Accompany with rye bread, if desired.

Note:
Adding the ingredients to the same pot in stages allows you to build up flavors in a short period of time.
feel free add:
- Chili flakes
- Parsley root and leaf.
- The green or savoy cabbage (green is not quite as soft as the savoy).
- Bacon, chorizo or meatball bring a rich, porky, smoky flavor to the soup.
- Turnip or swede a bit.
- Beans