Shchi with rasstegaychikov

Ingredients:

For the soup:

700 g sauerkraut

440 g beef (brisket)

100 g bone spinakopita

1,8 l water

100 g carrots

90 g onion

100 g tomato puree

60 g melted butter

20 g wheat flour
what kind of flour should I choose? we'll show

30 g parsley root

3-4 garlic cloves

For rasstegaychikov:

1 kg the dough

3 tbsp. wheat flour

1 PCs egg

1 tbsp. melted butter for the dough - for minced 3 tbsp. spoons

500 g white mushrooms

1 onion - head

Prepare meat broth. The strain broth, and the meat cut into pieces.

Cabbage press from brine, finely chop, add 1/2 tomato puree, butter and warm with stirring. Then put the bones, pour part of the broth and let it simmer for 3-4 hours under cover at a low boil. Cabbage should buy the brown, mushy texture and sweet taste. Bone remove.

Chopped carrots and onions spasseruyte, in the end, add the remaining tomato puree and warm up for another 5-7 minutes. The flour will dry to yellowish, slightly cool and dilute with warm broth.

In a clay pot lay cabbage, saut vegetables, chopped parsley and diluted flour passerone, pour the broth, cover and put in 30 minutes in a preheated 170 �C oven. Then in the soup, add spices, pieces of meat, chopped garlic and warm up for another 15 minutes.

When serving plate, place a piece of meat, pour in the soup, season with sour cream and sprinkle with chopped parsley. Separately submit rasstegaychiki.

For rasstegaychikov mushrooms, chop and fry in butter. Onion, finely chop and fry. In the mushrooms, add the onion, black pepper, salt and mix well.

The dough be finished on the balls, put the dough for 10 minutes, then roll out into round cookies. In the very middle of each place the minced pinch edges to the middle of the cakes were left open, place product on a baking tray, greased, let rest for some time, brush with egg. Bake for 20-30 minutes at 220 �C.