Vegetable soup

200 g sauerkraut

50 g pickled mushrooms

10 g capers

10 g olives

1 carrots

1 pickles

1 onions

1 tsp. sugar

1 tsp. tomato puree

1 tbsp. vegetable oil

black pepper

salt

To put sauerkraut with oil, add the chopped straw mushrooms, cucumber, onions and carrots. Pepper, salt, add sugar, tomato puree and simmer until tender.

Before serving, decorate the soup with capers and olives.