Mushroom Shchi with Sauerkraut

Ingredients

7-9 dried porcini mushrooms

500 ml water

1 tbsp vegetable oil

2 onions

600 g sauerkraut

2000 ml vegetable broth

1 potato

1 bay leaf

4 cloves garlic

Black peppercorns to taste

Dill to taste

Salt to taste

First, soak the mushrooms in warm water for 30 minutes. Then strain the water and set aside. Cut the mushrooms into small cubes.

Heat the vegetable oil in a frying pan. Fry the finely chopped onion for 5 minutes. Add the cabbage, reduce the heat, and simmer for about 15 minutes.

Add the mushroom water, mushrooms, and diced potatoes to the broth. Cook for 10-15 minutes. Add the bay leaf, peppercorns, and salt, and cook for another 10 minutes.

Add the cabbage and onion to the soup and bring to a boil. Add the dill and finely chopped garlic. Remove from heat and cover. Ideally, let the shchi sit for 12 hours before serving.

Enjoy!