Cabbage soup with white mushrooms

Description

The national dish is popularly known as shchi. One could say it's an ordinary cabbage soup, but cabbage is not the only main ingredient in shchi. You'll need time (a full day), a wood-burning stove or a slow cooker to accurately replicate the cooking process.

Instructions

1. 1

   Step 1

   In a large bowl, mix finely grated rye bread, mushrooms, lingonberries, onion, garlic, and salt. Let it sit for a couple of hours in a cool place to marinate.

2. 2

   Step 2

   Prepare the broth. Lightly sauté onion and carrot in a pan. Place the beef shin in water, then add the sautéed vegetables, bay leaf, and pepper. Simmer over low heat for 8–10 hours.

3. 3

   Step 3

   Add cabbage and other ingredients to a strong beef broth. Let simmer in the oven or slow cooker on "Warm" setting for 10–12 hours.

4. 4

   Step 4

   The next day, the shchi can be served. Place the beef and cilantro into the finished soup. Serve the soup with sour cream.