An Eastern-European style soup that gets an extra kick from sour cream or yogurt and vinegar.

Clean, trim and then dice 1 large or 2 smaller Leeks. Saute in a large, heavy-bottomed pot in 3 T. olive oil until they begin to soften.

Cut 1 Cabbage (red or green) in half from top to bottom.  Remove the core from 1 half, then place face down on a cutting board and shred it finely with a sharp knife.  You want 6 C. of cabbage total — use the second half if necessary.

Add the cabbage to the pot and continue to saute with the leeks until the leeks begin to brown — about 10 minutes.  Season with generous amounts of salt and pepper.

Meanwhile, scrub and dice Carrots to make 1 1/2 C. Dice 2 lbs. of washed potatoes.

Add to the pot along with 6 C. vegetable broth.  Bring to a boil, then simmer until the potatoes and carrots are tender.

Remove from heat and add 2 T. white vinegar and 3/4 C. sour cream or plain yogurt.  Stir to combine, then garnish with fresh dill.