Bring the first six ingredients to a boil and skim the foam off the top. Turn down and simmer for an hour and 45 minutes. Discard the carrots and onion halves with a slotted spoon. Add 1 quart of water to the pot. Turn up the heat to bring it back to a boil. In a separate large sautû pan, sautû the onion, carrots, and garlic in oil until soft and caramelized, about 20 minutes. Add the tomatoes and the tomato paste-water mixture, and simmer for another 20. Meanwhile, add the potatoes to the boiling broth, and bring to a boil again; add cabbage, return to a boil, and turn off the heat. Mix the carrot and tomato sautû into the soup. Salt and pepper to taste. Serve with sour cream and raw-garlic-rubbed bread (scuff up the end of a garlic clove with a paring knife, and rub it all over the crust).
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