My Grandmother’s Russian Cabbage Soup or Shee

Large onion, diced
4 large carrots, graded
3-4 medium to large potatoes, diced
medium size cabbage or half of a large head of cabbage, shredded
about 3 tomatoes, quartered
vegetable oil
couple spoons of butter
salt and peppercorns to your taste
2 bay leaves
About 1 1/2 litter of water
Fresh or dry dill- about 2 table spoons

In a large heavy bottom pan heat about 4 table spoons of oil add onion and carrot and sauté until fragrant. Add bay leaves and peppercorns and continue sautéing for another minute or two.
Add potatoes and water. Bring to a boil and lower the heat. Cook until potatoes are almost done. Add the cabbage and cook for about 10 minutes. While that is cooking away, take a small pan, heat it on a low fire, add butter and tomatoes. Cook tomatoes until fragrant and half-cooked. You are looking to have that delicious tomato- butter sauce. Once that is achieved, add tomato-butter mixture to the soup. Add salt and adjust it to your taste.
Turn off the stove, add dill, cover with the lid and let sit for about an hour. I think it tastes better if you let it rest. Flavors have a chance to incorporate.