In a pot of salted water, boil the diced potatoes for around 15 minutes until they’re just starting to soften.
Meanwhile, in a wok, fry pan or skillet, heat 2 tablespoons of olive oil over medium heat until shimmering, then fry the onions for 3-5 minutes until soft, add the finely chopped garlic and fry for a minute until fragrant, taking care not to burn the garlic. Add a splash of hot water, stir, and transfer the onion and garlic to a big soup pot.
To the soup pot, add a litre of chicken stock – or water if making a vegetarian version – and bay leaves, sea salt, white pepper, and sugar (optional) and turn onto high.
To the same wok, fry pan or skillet, heat another 2 tablespoons of olive oil until shimmering, then slide in the shredded cabbage, turning so it’s covered in olive oil, and fry over high heat for about 8 minutes until soft and brown, then transfer to the soup pot.
Drain the potatoes and transfer them to the soup pot, along with the drained butter beans and sliced pork sausage. When the soup comes to a boil, turn down to medium to simmer for 15 minutes or so until the potato breaks down more and it’s thick and chunky.
Taste the soup, season with additional salt and pepper if needed, add half the fresh dill and parsley, stirring well so the herbs don’t clump together.
When you’re ready to serve, ladle the soup into bowls and drizzle on extra virgin olive oil, plop a dollop of sour cream onto each bowl, and sprinkle on the remaining dill and parsley and cracked black pepper.
Serve immediately with crusty bread or toast and additional bowls of sour cream and fresh herbs.