Russian mushroom soup
1/2 cup wild mushrooms, chopped. You can use either fresh or dried mushrooms
2 cups sour cabbage
2 large onions
2 tbsp vegetable oil
Preheat the oven to 350F.
Chop the sour cabbage finely. Put it into an overproof pot, add oil and 2-3 tbsp water. Put it into the over and cook for 10 minutes. Then decrease the heat to 250F and cook for 2,5 hours more, stirring 2-3 times.
Chop the onion and add to the cabbage. Cook for 20 minutes more.
Meanwhile, in a large pot cover the dried mushrooms with water and let stand for 2 hours. Skip this step if using fresh mushrooms! Then bring to boil, cook for 10 minutes. Add sour cabbage, salt and pepper, add more water if needed, and cook for 30 minutes more.