Generic Cabbage Soup adapted for Anglo-Saxon ingredients for a fast and abstinence day. the original recipe was from a Russian cookbook, but heavily modified

Ingredients

• 10 Cups of vegetable broth
• 1 Cup mushrooms
• 4 Cups of shredded green cabbage
• 2 1/2 Cups sauerkraut, rinsed under cold running water and drained well
• 1 medium carrot, peeled and cut into thin slices
• 1 1/2 Cups of diced onions
• 1 rib celery, chopped
• 1 large turnip, peeled and diced
• 1 large garlic clove minced
• beer, apple cider, or apple cider vinegar to saute with
• salt and pepper
• Chopped fresh dell for garnish

Instructions 

• Saute cabbage and sauerkraut in a large skillet 10 minutes
• Add 1 cup of broth, cover and simmer for 40 minutes
• In another skillet, saute carrot, onions, celery, turnip, and mushrooms until soft and lightly browned, about 15 minutes
• In a large pot, combine broth, cabbage mixture, and vegetable mixture. Season w/ salt and pepper.
• Simmer covered over medium-low heat for 35 minutes
• Let stand 15+ minutes before serving

Notes

Dianne made version 1.0 of this soup. We agreed that more color is necessary to make the soup more attractive. Ergo, be liberal with the fresh dill (which will also help digest all that cabbage and sauerkraut). Buy and/or use more of the darkest mushrooms, carrots and turnips you can find.