Peasant food is some of the best food there is out there.  We love this soup filled with hearty vegetables such as carrots, potatoes, cabbage, green beans and more. We love to serve this up with a dollop of sour cream on top.  Thanks to Natasha for sharing her cafe’s recipe.

6 qts. water
8 large potatoes, cubed
1 C. green beans, cut
2 large carrots, sliced thin
8 tomatoes
1 head cabbage, cut into 1o chunks
3 onions, chopped finely
4 large dill pickles, chopped
1 6 oz. can tomato paste
4 green peppers, chopped
2 stalks celery, sliced thinly
basil, oregano, and thyme to taste

Bring water to a boil. Add potatoes, carrots, and celery. Add green beans. Blanch, peel and chop tomatoes. Add to soup. In a bowl, mix tomato paste with 1 cup of hot soup  stock from pot until smooth. Add all back to pot and stir. Add cabbage. In a wok or skillet, brown onions and green peppers lightly, then add to pot. Cook until cabbage is tender- about 5 minutes. Turn off heat. Add parsley, dill pickles and herbs. Salt and pepper to taste.