Soup "Nevsky"

Ingredients:

300 g Sauerkraut

2 Potatoes - Club

1 pcs. carrot

1 pcs. parsley root

2 onions - head

4 Garlic - cloves

2 Art. l. tomato puree

3 Art. l. melted butter

1.5 l mushroom soup

100 g mushrooms boiled

400 g Beef - pulp

1/4 h. l. ground black pepper

salt

2 Art. l. chopped dill

2 Art. l. sour cream

Prepare the mushroom broth, strain. Onions, carrots, parsley root, clean, finely chop, saut in part heated oil until golden brown, add the tomato puree and saut another 7-10 minutes on low heat.

Meat strip of film and tendons, wash, cut into pieces of 50 grams, fry with 1 tablespoon oil. Slice the mushrooms.

Cabbage press lightly fry in the remaining oil, pour 2 cups of broth, cook until tender over low heat under the lid closed. Potatoes cut into cubes. Garlic rub with salt.

In the boiling broth to put the potatoes, bring to a boil, simmer for 10 minutes at a low boil, add the cabbage. After 15 minutes, place the browned vegetables, pepper, bring to a boil.

In a clay pot 4 Lay the mushrooms, meat, garlic, pour the soup, put in the oven for 20 minutes.

When filing season with sour cream, sprinkle with dill.