Shchi

2016-08-20

• 1 ham slice (about 1 lb) (or you can use beef or chicken)
• 1 head of green cabbage
• 1 jar of sauerkraut
• 1 lb mushrooms (white and brown and shiitake)
• 1/2 oz dried porcini mushrooms
• 2 onions
• 1 bulb of garlic
• 1 bunch of red radishes with greens
• 6 medium yellow potatoes
• 2 tomatoes
• 1 turnip
• 1 parsnip
• 1 rutabaga
• 6 carrots
• 6 celery stalks
• caraway seed
• black pepper
• salt
• parsley
• dill
• 2 bay leaves
• butter and olive oil
• 1 can of chicken broth

Soak porcinis in hot water for 10 minutes or so. Shred cabbage. Drain sauerkraut. Remove tops and bottoms from radishes; clean and chop radish greens. Peel garlic, smash and chop cloves. Chop fresh mushrooms, onions, tomatoes, turnip, parsnip, rutabaga, carrots and celery. Peel potatoes and cut into 6ths or 8ths.

Remove porcinis from hot water and chop. Strain water to remove sediment. Discard sediment and reserve soaking water.

Melt butter; add some olive oil. Heat. Add carrot, celery, onions, and garlic. When softened, add the broth and mushroom soaking water and bring to a boil. Then add the remaining vegetables except for the potatoes, and the ham slice. Add bay leaves. Season with caraway, salt, pepper, parsley and dill to taste. About 25 minutes before you are ready to call it done, add the potatoes. Cook until you are satisfied everything is tender. Serve with sour cream, and rice or kasha.

Just added the cabbage and the tomatoes.	Everything but the potatoes has been added. Big chunk o' ham prominently visible.
They say that you should be able to stand a spoon up in it. Story checks out!	Serving suggestion. Includes obligatory lump of delicious sour cream.