Make meat or fish bouillon.

Peel vegetables. Tomatoes are blanched.

Cut potatoes into bars, and cabbage, carrots, onion, and parsley root — into stripes, tomatoes are sliced.

Fry onion in a greased red-hot frying pan for 5 minutes until golden brown, add carrots, parsley, and fry another 10 minutes. Add spices, and cook until ready. If used, put tomatoes 5 minutes before the soup is ready.

Draw the soup for 15-20 minutes, put on plates, sprinkle with greens, and add some sour cream.

Serve the cabbage soup with a meat, fish or chicken slice, that is depending on the bouillon the soup was boiled in.