Chaliapin's cabbage soup
Gather the ingredients to prepare Shalyapin's Shchi.
First, pour boiling water over the porcini mushrooms and let them sit for about 40 minutes. It's also best to soak the prunes in boiling water for about 15 minutes; this will soften them and make them easier to rinse.
Chop the cabbage into thin strips.
Cut the champignons into slices.
Onions and carrots - not too long strips.
Wash the prunes thoroughly, check for pits, and cut large ones into 2-4 pieces; small ones can be left as is. Cut the ham into strips as well.
Strain the broth in which the mushrooms were soaked to remove any sand particles.
Cut the mushrooms into slices.
Pour the mushroom broth into a saucepan, add water, about 1-1.5 liters (depending on how thick you want the cabbage soup), bring to a boil, add cabbage and porcini mushrooms, and leave to simmer over medium heat.
Heat oil in a frying pan and fry the onion until lightly browned.
Add carrots to the onion and fry for another 3-4 minutes.
Add the mushrooms and cook until the moisture evaporates and they become lightly golden brown.
Add ham and prunes to the pan and fry for a minute, stirring.
Transfer the contents of the frying pan to a saucepan and bring to a boil. Then reduce the heat to low and simmer until the vegetables are tender. I simmered the shchi on low heat (2 out of 9) for about an hour. Add a bay leaf if desired and season with salt and pepper to taste. After a while, the cabbage will have softened, the mushrooms will have released their flavor and aroma, and the soup will be thick, aromatic, and delicious.
An unusual combination of sweet prunes, aromatic mushrooms, tender ham, and simmered vegetables makes Shalyapin's Shchi unforgettable!
Bon appetit!
