VOLUME 1 - Kilimanjaro Foods

Shchi (Cabbage Soup)
10 porcini well,Rinsed
3 lb brisket
2 lb marrow bone,cracked
10 c water
1 onion,large
1 carrot,med,peeled
1 celery stalk w/leaves
-chopped
parsnip,Peeled
bouquet garni
salt,To Taste
t butter,sweet
c cabbage,Shredded
1/2 c sauerkraut,packaged
T tomato paste
1 carrot,med.julienne
1 celery stalk,Chopped
1 turnip,large peel/diced
16 oz plum tomato
1 salt,To Taste
1 pepper,black to taste
1 garlic clove,Minced
1 dill,fresh finely chopped
1 sour cream (or plain yogurt)
Soak the porcini in 1 cup water for 2 hours. Drain them, pat dry with paper
towels, chop fine, and set aside. Discard the liquid or save for another use. To
make the stock, in a large soup pot, bring the meat, bones, and water to a boil
over high heat, periodically skimming off the foam as it rises to the top. Add the
remaining stock ingredients, and reduce the heat to low. Simmer, covered, until
the meat is tender; about two hours. Meanwhile, melt half the butter in a deep
skillet over medium heat> Add the cabbage and