Shalyapin's Shchi

Ingredients

Cabbage 1

Dried porcini mushrooms 3

Carrots 1

Champignons 300 ml

Onion 1

Bay leaf

Salt

Ham 200 g

Parsley 4 sprigs

Vegetable oil 4 tbsp

Pepper

Prunes 1 handful

Pour boiling water over the porcini mushrooms and let them sit for half an hour, then drain in a colander and chop. Strain the remaining water.

Remove the outer leaves from the cabbage and cut into quarters. Remove the stalk and chop finely. Sprinkle with salt and lightly crush with your hands.

Peel the onion and carrots and chop finely. Wash the mushrooms, cut them into thin slices, and cut the ham into strips. Heat a tablespoon of vegetable oil in a frying pan and fry the mushrooms until tender.

Heat a little vegetable oil in a saucepan and fry the carrots and onions for 4 minutes. Add the cabbage and cook, stirring, for 5 minutes. Pour in 0.5 liters of hot water and the mushroom broth. When it boils, add the porcini mushrooms, ham, and mushrooms. Cook for 10 minutes.

Rinse the prunes and add them to the cabbage soup, cooking for another 10 minutes. Remove from heat, add salt, pepper, chopped herbs, and a bay leaf. Cover and let sit for 20 minutes.

Enjoy!