1 h 30 min

Step 1

Fill a medium/large pot 3/4 of the way with cold water. Add dried porcini and potatoes. Allow to come to a boil of high/medium heat. Then simmer or 30 minutes.

Step 2

Meanwhile, slaw cut the red cabbage and put into a separate bowl. Grate beets into the slaw bowl and season with a tablespoon of salt. Spend a minute massaging the beets, red cabbage, and salt. Set aside.

Step 3

In a sauté pan, melt butter and add the diced onion. Cook for 2 minutes and then add diced carrots and bell peppers. Cook until translucent. Add a honey. Remove from heat and set aside.

Step 4

In a separate bowl, grate 4 tomatoes. Allow the skin to separate from the body. Discard the skin and add the juice of a whole lemon. Set aside.

Step 5

Return to the porcini broth (should still be on a flame) and add both cans of beans. Let cook for 5 minutes and then add our sautéed veggies.

Step 6

Separately slice raw celery into thin slices and add to the porcini broth.

Step 7

Add salted cabbage and beets to the porcini broth, stir and then immediately add tomato lemon combo.

Step 8

Separately, cut off the bottom half of the dill bunch and tie together using string. Add to soup along with the bay leaf, garlic, and some course black pepper. Cook on low heat for additional 30 minutes and then remove from heat.

Step 9

Let sit for at least 2 hours before serving. Best after one night out of the fridge. Serve with sour cream, dill, coarse black pepper, and sea salt.