Uspenskie Cabbage Soup

Wash and peel your vegetables. Mince the onion. Cut the carrots, celery root, bell pepper, and pickles into thin strips, and cube the potatoes. Shred the cabbage thinly. Dice the tomatoes. Press the garlic.

Heat vegetable oil and sauté the onion until softened, then add the carrots and cook until tender. Stir in the bell pepper and cook for about a minute. Add the tomatoes and simmer gently until everything is soft. In a separate pot, gently cook the pickles in a little water until tender.

In a large pot of boiling water, add the potatoes. Bring back to a boil and cook for 3 minutes. Add the shredded cabbage and cook for 5 minutes. Add the pickles, cook for another 2 minutes.

Stir in the peas with their liquid, the sautéed vegetable mixture, salt, pepper, and a bay leaf. Simmer everything together for 5 minutes.