Lean cabbage soup with mushrooms
1 kg of sauerkraut;
40-50 g dried mushrooms;
2 parsley roots;
10 black peppercorns;
1 tbsp. a spoonful of flour, vegetable oil for frying;
Chop sauerkraut and sauté with finely chopped carrots and onions
until soft in a little water. Pre-soaked in
Boil the mushrooms for two hours, put them on a sieve, rinse, cut and fry.
Strain the mushroom broth. Place in unboiled cabbage, sauteed
mushrooms, grated on a coarse grater and fried parsley roots.
Fry flour until golden brown and dilute with mushroom broth,
stirring continuously until a homogeneous mixture is obtained
sour cream. Gently add this flour dressing to the cabbage soup. Then salt the cabbage soup,
add sugar, pepper, bring to a boil, remove from heat and let
Serve with finely chopped parsley. Bake pies for the cabbage soup
with mashed potatoes or porridge.