Sauerkraut soup with mushrooms

Ingredients:

32 g Dried mushrooms

0.5 l water for soaking

500 g Sauerkraut

80 g carrot

40 g parsley root

80 g onion

80 g tomato puree

10 g wheat flour
some flour to choose? we'll show

10 g melted butter

60 g sour cream

10 g greens

salt and pepper - to taste

пїЅMushrooms loop through, soak in cold water for 3 hours, rinse. Water in which soaked mushrooms, strain, connect with mushrooms and cook them without salt. Cut mushrooms and broth.

Saut onion sliced into strips 5 -7 minutes, add the chopped carrot, saut for another 5 minutes, then add the tomato puree and warm it all together for 10 minutes at low heat.

Sprinkle flour on a heated pan and warm with stirring to a yellowish shade, cool and gradually infusing warm broth, stir until smooth.

Cabbage wring from the brine, a large slice, put in heated oil, warm with stirring to cabbage covered with a layer of oil, pour in broth and simmer over high heat first, then on low with the lid closed until soft.

пїЅIn the finished cabbage, add the browned vegetables, chopped parsley, cooked mushrooms, spices, pour broth and simmer for 10 minutes. Then pour the broth diluted flour saute, boil for another 7 to 10 minutes. Ready soup cover and leave for at least 15 minutes.

Pour into dish, season with sour cream and sprinkle with chopped herbs.