Simmer 1 oz. dried mushrooms in 3 c. water for 1 hour. Strain through cloth, saving stock. Rinse mushrooms thoroughly and save. Saute 1 chopped onion in 2 Tbsp. vegetable oil until golden. Add 2 medium-size beets, 1 carrot, 1 stalk celery, all chopped. Cook 5 minutes. Add 6 c. boiling water, 1 whole onion, 1 bay leaf, 10 peppercorns, 2 Tbsp. tomato paste, and 1 Tbsp. lemon juice or vinegar. Simmer 15 minutes. Add 1 c. chopped cabbage. Simmer 20 minutes. Remove the whole onion, peppercorns, and bay leaf and discard. Add mushroom stock and salt to taste. Cool to let flavors "marry." Serve cold or reheat. Add mushrooms and 1 tsp. sour cream to each serving. Serves 8 to 10.
Sie Unser Gast
North Star Chapter of Minnesota
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