It's a new year, and with that I know it's time to shed a few holiday pounds. Duck, goose and myriad decadent desserts were so enjoyable, and I find January to be the perfect time to push back on heavy foods and enjoy this comfort soup.

I have seen diets for versions of this soup, but I love my recipe best. When it's cold outside this is the dish I know will be satisfying. A classic Russian peasant soup, the vinegar and brown sugar bring the sweet and sour flavors to life. An added bonus it that the soup improves if it is made a day or two ahead.

There are many varieties of this soup in Eastern European countries. This vegetarian version (if you use vegetable stock) is substantial and usually helps me drop a few pounds. Feel free to add other vegies like parsnips, red chard or spinach, if you like. Sauteing the tomato paste gives a slightly sweet caramelized flavor to the soup.

Make this soup in advance so you will have it for a few days. If you are really watching your pounds, omit the sour cream. The fresh dill garnish perks up the flavors and offers a bright green contrast.

Sweet and Sour Cabbage-Vegetable Soup

Serves 6

4 tablespoons olive oil

2 medium onions, finely chopped

2 medium carrots, peeled and coarsely chopped

2 stalks celery, finely chopped

2 turnips, peeled and cut into 1.5-inch pieces

2 cloves garlic, minced

1 (6-ounce) can tomato paste

1 large head green cabbage, coarsely shredded

Salt and freshly ground black pepper

8 cups vegetable or chicken stock

1/4 cup good quality apple cider vinegar

1/4 cup brown sugar, plus 1 tablespoon

1/2 cup sour cream, for garnish

2 tablespoons finely chopped fresh dill weed, for garnish

1. In a large soup pot heat 3 tablespoons of oil on medium-high heat. Saute the onions, carrots and celery, stirring occasionally, for about 7 to 10 minutes or until nicely softened and lightly browned. Add the turnips and saute for 3 more minutes. Add the garlic and saute for 1 minute.

2. Add the remaining oil and then add the tomato paste, and mix with a wooden spoon to coat the vegetables. Continue cooking until the tomato paste is reduced a bit and is slightly caramelized, about 2 to 3 minutes. Add the cabbage and toss until the cabbage is slightly wilted. (Tongs are good for this.) Season with salt and pepper.

3. Add the stock and bring to a simmer on high heat, partially covered, reduce to medium heat and cook for 1 hour and 15 minutes or until the vegetables are very tender.

4. Add vinegar, brown sugar, salt, and pepper, and simmer 5 more minutes. Taste for seasoning. You may need to adjust the sweet and sour flavoring to your taste.

5. Ladle the soup into deep soup bowls, and garnish with sour cream and a sprig of dill weed.

Make ahead: This may be prepared through Step 4, covered and refrigerated up to four days ahead. Reheat slowly and taste for seasoning.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)