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

�Mushrooms 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.

�In 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.