Hot soup with cheese and mushrooms.
200 g (8 oz) fresh mushrooms, chopped.
7 mushrooms, dried, soaked over night.
200 g (8 oz) cheese, grated.
400 g (14 oz) fresh cabbage, shredded.
1 carrot, peeled, sliced.
1 onion, chopped.
1 tbsp butter.
2 litres / 4 pint water.
4 - 5 tbsp sour cream.
2 tbsp chopped green dill.
parsley, green onions, bay leaf, pepper, to taste.
1. Put mushrooms into pot. Pour water, add salt, pepper and cheese. Bring to boil, cook for 10 minutes.
2. Add remaining ingredients.
3. Season with greenery.
Serve hot, with sour cream.