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One of the two most popular soups in Russia, along with Borscht, this soup is made in endless variation. Generally you will start by making a batch of Russian Beef Stock which provides both the stock and the meat for this recipe. Serve in bowls with plenty of sour cream in a separate bowl to be stirred in as desired.

1. Make the BEEF STOCK if you haven't already. Put it in an adequate size pot.
2. Chill the COOKED BEEF so it cuts well and cut it into bite size pieces.
3. Soak the MUSHROOMS in warm water for 1/2 hour or more. Squeeze dry and cut into small pieces.
4. Core and shred CABBAGE. Drain SAUERKRAUT but don't squeeze dry. Make a couple cuts through it so strands aren't too long and mix with Cabbage.
5. In a 3 quart sauté pan or a wok heat 1-1/2 T butter and fry Cabbage mix stirring over moderate heat until cabbage is softened and coated with butter. Stir in TOMATO PASTE, then add all to the stock pot. Bring to a boil and simmer while doing the following steps.
6. Chop ONION medium, cut CARROT into short matchsticks, chop CELERY medium, dice TURNIP about 1/2 inch and mix all.
7. In the pan used for the cabbage, heat 1-1/2 T butter and fry the Onion mix and Mushrooms stirring until onions are lightly colored. Add to the stock pot.
8. Add DICED TOMATOES to the pot and season with SALT and PEPPER to taste. Continue simmering for 20 minutes or so.
9. Chop GARLIC small and add to the pot along with the Cooked Beef and add water to get the degree of soupiness you want. Bring to a boil and simmer another 5 minutes.
10. Take off the heat and let the soup rest in a cool place for a few hours or overnight.
11. Bring back to a simmer and serve with SOUR CREAM on the side.