SERVES 8 – 10

This soup is an adaptation of a recipe from Markus Wolf's book on Russian cooking.

1/4 cup vegetable oil
1 large yellow onion, peeled and thinly sliced
2 medium carrots, peeled and coarsely grated
2 large beets, peeled and coarsely grated
4 cups shredded white cabbage
2 russet potatoes, peeled and coarsely grated
1 tbsp. tomato paste
1 tbsp. sugar
1 tbsp. white-wine vinegar
3 tbsp. chopped fresh dill
3 tbsp. chopped fresh parsley
3 tbsp. chopped fresh chives
Salt and freshly ground black pepper
2/3 cup sour cream
2 garlic cloves, peeled and minced

1. Heat oil in a large pot over low heat. Add onions, cover, and cook for 10 minutes. Add carrots, beets, and cabbage, cover, and cook until tender, about 20 minutes.

2. Place potatoes in a large saucepan. Add 8 cups water, bring to a boil over medium-high heat, and cook until tender, about 10 minutes.

3. Add tomato paste, sugar, and vinegar to vegetables and cook, stirring, until sugar dissolves, about 2 minutes. Add potatoes and cooking water; simmer for 10 minutes. Stir in 2 tbsp. each dill, parsley, and chives, and season to taste with salt and pepper. Serve, either hot or chilled, in bowls, topped with sour cream, garlic, and remaining herbs.