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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, or until the vegetables have softened.

Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.

Pour in the undrained diced tomatoes and vegetable broth. Add the bay leaf, dried thyme, salt, and black pepper. Bring the soup to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the cabbage and other vegetables are tender.

Remove the bay leaf from the soup. Stir in the chopped fresh dill and fresh lemon juice. Taste and adjust seasoning as needed.

Ladle the hot soup into bowls. Garnish with additional fresh dill and a dollop of sour cream or Greek yogurt, if desired, before serving.


Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 8-10 minutes, or until the vegetables have softened.

Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the shredded cabbage and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to wilt.

Pour in the undrained diced tomatoes and vegetable broth. Add the bay leaf, dried thyme, salt, and black pepper. Bring the soup to a boil.

Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the cabbage and other vegetables are tender.

Remove the bay leaf from the soup. Stir in the chopped fresh dill and fresh lemon juice. Taste and adjust seasoning as needed.

Ladle the hot soup into bowls. Garnish with additional fresh dill and a dollop of sour cream or Greek yogurt, if desired, before serving.
