The cabbage sauerkraut (2)

Ingredients:

540 g sauerkraut

1 onion - head

1 PCs carrots

1/2 PCs parsley root

3 tbsp. tomato puree

1 tsp. wheat flour
what kind of flour should I choose? we'll show

2 tbsp. butter

800 g the meat broth

2 tbsp. sour cream

salt , Bay leaf, pepper to taste

For croutons:

4 tbsp. buckwheat

1/2 PCs egg

1 tsp. wheat flour

1 tbsp. breadcrumbs

1 tbsp. vegetable oil

Cabbage press, large chop. Then warm up the cabbage with part of the butter, add a little broth and simmer on low heat for 1.5-2 hours before until the cabbage will have creamy color.

Onion cut into half rings and fry in the remaining oil, add the chopped carrot and parsley, and saut for another 7-10 minutes; finally, add the tomato. The cabbage pour in the remaining broth, browned onions, spices and tomato

the diluted broth of dried flour, salt, bring to boil and cook for 15-20 minutes. At the end of cooking, put the Bay leaf, peppercorns.

For croutons cook thick buckwheat, put it on a dampened with cold water to the pan with a layer of 1.5-2 cm and cool. Then cut into squares, breaded in flour, egg and breadcrumbs and fry in vegetable oil until Golden brown.