Russian Shchi with Wild Mushrooms

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Wild mushrooms

2 cups, sliced

Carrots

2 medium, diced

Potatoes

2 medium, diced

Cabbage

2 cups, shredded

Tomato paste

2 tablespoons

Vegetable broth

6 cups

Bay leaf

1

Salt

to taste

Black pepper

to taste

Fresh dill

2 tablespoons, chopped

Sour cream

1 cup, for serving

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
3. Stir in the wild mushrooms, cooking for 7-10 minutes until they release their moisture and begin to brown.
4. Add the diced carrots and potatoes to the pot, mixing well to combine all the ingredients.
5. Incorporate the shredded cabbage and stir everything together until well mixed.
6. Add the tomato paste, ensuring it is evenly distributed throughout the vegetables.
7. Pour in the vegetable broth and add the bay leaf. Season with salt and pepper to taste.
8. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 40 minutes, or until the vegetables are tender and flavors meld beautifully.
9. After simmering, remove the bay leaf and stir in the chopped dill. Adjust seasoning if necessary.
10. Serve hot in bowls, topped with a generous dollop of sour cream for added richness.