Sauerkraut soup with mushrooms (4)

Ingredients:

200 g ceps

500 g Sauerkraut

1 pcs. carrot

1 pcs. onion

2 pcs. parsley root

1 Art. l. tomato puree

2 Art. l. vegetable fat

1 Art. l. wheat flour
some flour to choose? we'll show

7 glass water

1 pcs. bay leaves

pepper, salt to taste

Mushrooms boil. Remove the mushrooms from the broth, cool and chop.

Preheat half the rate of the oil, place the cabbage, mushrooms, tomato puree and simmer for 20 minutes. Pour in the broth and simmer for 40 minutes.

Onions and roots cut into cubes, fry in the remaining oil and put in the soup for 20 minutes before end of cooking.

10 minutes until cooked add the broth diluted part of browned flour, bay leaf, pepper, salt.

Let sit for 15 minutes.

Serve with sour cream, sprinkle with chopped herbs.