Name: Shchi (Cabbage Soup)
Ingredients: 10 Porcini; well rinsed; 3 lb Brisket; 2 lb Marrow bone, cracked; 10 c ;water; 1 Onion, large; 1 Carrot, med; peeled; 1 Celery stalk w/leaves; chopp; 1 Parsnip; peeled; Bouquet garni; Salt; to taste; 6 ts Butter, sweet; 4 c Cabbage; shredded; 2 1/2 c Sauerkraut, packaged (not ca; 2 tb Tomato paste; 1 Carrot, med; julienne; 1 Celery stalk; chopped; 1 Turnip, large; peel/diced; 16 oz Tomato, plum; Salt; to taste; Pepper, black; to taste; Garlic clove; minced; Dill, fresh; finely chopped; Sour cream; Approx. Cook Time: 8:00 Soak the; --- Please to the Table; von Bremzen & Welchman

The doctrine of concurrence affirms that God directs, and works through, the distinctive properties of each created thing, so that these things themselves bring about the results that we see. In this way it is possible to affirm that in one sense events are fully (100 percent) caused by God and fully (100 percent) caused by the creature as well. However, divine and creaturely causes work in different ways. The divine cause of each event works as an invisible, behind-the-scenes, directing cause and therefore could be called the 'primary cause' that plans and initiates everything that happens. But the created thing brings about actions in ways consistent with the creature’s own properties [which God unchangeably gave and sustains], ways that can often be described by us or by professional scientists who carefully observe the processes. These creaturely factors and properties can therefore be called the 'secondary' causes of everything that happens, even though they are the causes that are evident to us by observation (Wayne Grudem and Jeff Purswell).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Russian	Soups/stews, Russian, Vegetables	10	Servings

INGREDIENTS

10		Porcini; well rinsed
3	lb	Brisket
2	lb	Marrow bone, cracked
10	c	;water
1		Onion, large
1		Carrot, med; peeled
1		Celery stalk w/leaves; chopp
1		Parsnip; peeled
		Bouquet garni
		Salt; to taste
6	ts	Butter, sweet
4	c	Cabbage; shredded
2 1/2	c	Sauerkraut, packaged (not ca
2	tb	Tomato paste
1		Carrot, med; julienne
1		Celery stalk; chopped
1		Turnip, large; peel/diced
16	oz	Tomato, plum
		Salt; to taste
		Pepper, black; to taste
		Garlic clove; minced
		Dill, fresh; finely chopped
		Sour cream
		Approx. Cook Time: 8:00 Soak the
		— Please to the Table
		von Bremzen & Welchman

INSTRUCTIONS

-----------------------------STOCK-----------------
------------------------------SOUP-----------------
porcini in 1 cup water for 2 hours. Drain them, pat dry with paper towels,
chop fine, and set aside. Discard the liquid or save for another use.
To make the stock, in a large soup pot, bring the meat, bones, and water to
a boil over high heat, periodically skimming off the foam as it rises to
the top. Add the remaining stock ingredients, and reduce the heat to low.
Simmer, covered, until the meat is tender; about two hours.
Meanwhile, melt half the butter in a deep skillet over medium heat> Add the
cabbage and sauerkraut and saut# for 10 minutes, tossing and stirring
regularly.  Add one cup hot stock (it doesn't have to be fully cooked) and
the tomato paste.  Cover and simmer over low heat for 35 to 40 minutes.
Melt the remaining butter in another large skillet and saut# the carrot,
onions, celery, turnip, and mushrooms until soft and lightly browned; about
15 minutes. When the stock is ready, strain it into a clean pot. Reserve
the meat and discard the other solids. Add the sauerkraut and cabbage, the
vegetable mixture, and tomatoes to the stock. Season with salt and pepper,
stir, and cook, covered, over medium-low heat for 20 minutes.
Cut the meat into bite-size pieces and add it to the soup, along with the
minced garlic.  Simmer for another five minutes. Let stand for at least 15
minutes, and preferably a day and a night, before serving; refrigerate,
covered, and reheat slowly if serving the next day. Serve garnished with
fresh dill and sour cream, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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