Shchi (Cabbage Soup) -

3 lb Brisket

2 lb Marrow bone, cracked

10 c ;water

1 Onion, large

1 Carrot, med; peeled

1 Celery stalk w/leaves; chopp

1 Parsnip; peeled

Bouquet garni Salt; to taste 6 ts Butter, sweet

4 c Cabbage; shredded

2 1/2 c Sauerkraut, packaged

2 tb Tomato paste

1 Carrot, med; julienne

1 Celery stalk; chopped

1 Turnip, large; peel/diced

16 oz Tomato, plum

00 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 sauerkraut and saut

10 minutes, tossing and stirring regularly. Add one cup hot stock (it doesn't have to be fully cooked) and the tomato paste. Cover and simmer over low heat for 35 to 40 minutes. Melt the remaining butter in another large skillet and saut

15 minutes. When the stock is ready, strain it into a clean pot. Reserve

20 minutes. Cut the meat into bite-size pieces and add it to the soup, along with the minced garlic. Simmer for another five minutes. Let stand for at least

15 minutes, and preferably a day and a night, before serving; refrigerate, covered, and reheat slowly if serving the next day. Serve garnished with fresh dill and sour cream, if desired. -- Please to the Table von Bremzen & Welchman