Cabbage and Potato Soup

There’s something about this soup that feels like a quiet Sunday in a bowl.
It’s the kind that doesn’t need fancy ingredients — just patience, a wooden spoon, and that familiar sound of simmering on the stove.
The cabbage softens, the dill wakes up, and suddenly your kitchen smells like home.
It’s the kind of soup that waits for you, even if you’re late.
Warm, honest, a little rustic — just the way comfort should taste.

Ingredients:
1 l water
2–3 potatoes
2 cups shredded cabbage
1 carrot
1 tiny bell pepper
1 onion
1 tomato
1 teaspoon bullion
1 tablespoon chopped dill
1 handful of beans
2 tablespoons olive oil
Salt to taste

Method:
Wash, dice, and cut all the veggies.
Boil water and add bullion.
Add potatoes and beans, simmer in a closed pot for 20 minutes.
Add shredded cabbage, cover, and simmer for another 20 minutes.
Meanwhile, heat olive oil on medium heat.
Add diced carrot and fry for 1 minute.
Add bell pepper and fry for 1 minute.
Add onion and tomato, and cook until everything starts to brown.
Transfer the fried veggies to the pot.
Add chopped dill and simmer in a closed pot for 20 minutes.
Serve with a dollop of sour cream and extra dill if you like.