Categories: Soups/stews, Russian, Vegetables 
      Yield: 10 servings 
  
     10    Porcini; well rinsed            2 1/2 c  Sauerkraut, packaged (not ca 
      3 lb Brisket                             2 tb Tomato paste 
      2 lb Marrow bone, cracked                1    Carrot, med; julienne 
     10 c  ;water                              1    Celery stalk; chopped 
      1    Onion, large                        1    Turnip, large; peel/diced 
      1    Carrot, med; peeled                16 oz Tomato, plum 
      1    Celery stalk w/leaves; chopp             Salt; to taste 
      1    Parsnip; peeled                          Pepper, black; to taste 
           Bouquet garni                            Garlic clove; minced 
           Salt; to taste                           Dill, fresh; finely chopped 
      6 ts Butter, sweet                            Sour cream 
      4 c  Cabbage; shredded               
  
      -----------------------------STOCK-------------------------- 
      ------------------------------SOUP-------------------------- 
                                         Approx. Cook Time:  8:00 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# for 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# the carrot, 
  onions, celery, turnip, and mushrooms until soft and lightly browned; about 
  15 minutes.  When the stock is ready, strain it into a clean pot. Reserve 
  the meat and discard the other solids.  Add the sauerkraut and cabbage, the 
  vegetable mixture, and tomatoes to the stock.  Season with salt and pepper, 
  stir, and cook, covered, over medium-low heat for 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