Add onion, celery, garlic, carrot, and mushrooms to pan, seasoning them with salt, pepper, bay leaves, thyme, marjoram and dill; saute until onion softens.

Add chicken stock, water, vinegar, and tomato paste to pan and stir until tomato paste mixes in.

Add cabbage, potatoes and paprika; bring to a boil (if not already),then lower heat, cover and simmer for about a half hour or until your potatoes and other vegetables are tender.

Serve garnished with creme fraiche or thin sour cream if you like.