Valaam Cabbage Soup

Pour the vegetable oil into a cast-iron pot or a large ceramic Dutch oven, add the onion, sauerkraut, tomato paste, and sugar, pour in 100-150 ml of hot water, and mix thoroughly.

Cover with a lid and place in an oven preheated to 120°C (250°F) for 3.5 to 4 hours. Stir a few times while it braises.

Pour boiling water over the mushrooms and let them soak for 20-30 minutes.

Reserve the liquid by straining it through a fine-mesh sieve or cheesecloth, and chop the mushrooms.

After 3.5 to 4 hours, add the chopped mushrooms, cubed potatoes, and garlic to the pot, along with the dried dill and bay leaves, then pour in the mushroom soaking liquid and additional boiling water. The soup should be quite thick. Season with salt and pepper to taste.

Increase the oven temperature to 140-150°C (285-300°F) and simmer the soup for about another 1.5 hours until the potatoes are completely tender.