Cabbage Soup, Eastern Euro Style

Pip and I first had a version of this soup at one of the best restaurants in the Cleveland area, Corky & Lenny's. And of course, we were inspired to try to make one ourselves.  (However, they make their soup with a beef bone, and our version is vegan or lacto-ovo, depending on how you make it.)  It was quite the labor of love, because the first several batches were... disappointing to say the least.  But now it's pretty damn good.

Ingredients:
2 or so medium-sized chopped onions
chopped garlic cloves – a generous number
4-5 grated carrots (about 4 or 5 medium-sized ones)
1/2 of a large head of cabbage, finely chopped
1 quart of tomato or vegetable juice
1 can of diced tomatoes, or fresh equivalent
     (but extra tomatoes never hurt anyone- sometimes we double them)
1-2 cups vegetable broth
2-3 teaspoons Thyme
1-2 teaspoons Dill (substitute with Savory, if need be)
1-2 teaspoons Paprika
Salt and pepper
3 bay leaves

Directions:
Chop the cabbage first, and stir in the dill, thyme, salt, and pepper.  Let sit while you prepare the rest of the ingredients. 

Saute onions in oil (or butter) for a few minutes, then add the garlic.  After another bit, add the carrots.  Then after a bit more, add the cabbage.  If you didn't add it to the cabbage first, now is the time to add the dry seasoning, minus the paprika.

Looks like hot coleslaw before you add all the liquid, no?

Once everything has cooked a little and is fragrant, pour in the tomatoes, juice, and top it off with the veggie broth.  Then add the bay leaves.  (Sometimes we get a little fancy and will add a few spoonfuls of wine, beer, or even balsalmic vinegar.  Depends on our mood, and what's in the fridge. and if we've been drinking.)

Let the soup bubble and the veggies soften.  Then add the paprika and let sit for a few minutes.  It's now ready to serve and oh, so good.

If you're cool with the dairy, garnish with sour cream or plain Greek yogurt.