Shchi "Shalyapinsky"

Category: First meal

Kitchen: Russian

Ingredients
Fresh cabbage	small forks
sauerkraut	200 g
boiled-smoked ham	300 g
dried porcini mushrooms (if not, any for flavor)	2-3 pcs
frozen porcini mushrooms.	300 g
prunes	7-8 pcs
carrot	2 pcs
bulb onions	1 PC
bay leaf, salt

Cooking method

Pour the dried mushrooms with 1 liter of boiling water for 30 minutes, then squeeze the mushrooms and chop finely, and strain the water.
Finely chop the fresh cabbage and rub with salt with your hands to make juice.
Defrost mushrooms, dry, and chop finely.
Cut the ham, onion and carrot into strips.
In a saucepan with a thick bottom in vegetable oil, sauté the onions and carrots, add the porcini mushrooms and simmer for 10 minutes until the liquid evaporates. Add cabbage and simmer, stirring for 5 minutes, pour in mushroom infusion + 500-700 ml of hot water, when it boils add dried mushrooms, ham and prunes and cook for 10 minutes. Remove from heat, taste with salt + bay leaf and let it brew for about 20 minutes.
I cook everything over low heat.
The cabbage soup is very rich and fragrant! Good in winter!
Bon Appetit!

The dish is designed for

Casserole 4 l

Time for preparing:

1 hour

Cooking program:

Plate

Note

It is known that F. I. Shalyapin, despite his peasant origin, was not only a connoisseur of arts, played musical instruments, wrote short stories and feuilletons, but was also a gourmet in terms of "eating." And, living in Paris and missing Russian cuisine, he came up with this recipe himself.