Sour soup with toasted buckwheat

Ingredients:

300 g pulp beef

300 g pulp pork

400 g Sauerkraut

1 pcs. onion

4 Art. l. tomato puree

100 g ghee

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

1 Art. l. chopped fresh herbs

4 Art. l. sour cream

pepper black pepper, salt to taste

For the croutons:

1 glass buckwheat groats

1 pcs. egg

1/2 glass breadcrumbs

1 Art. l. wheat flour

Beef and pork cook broth, strain.

Finely chop the onion and fry in oil, add the cabbage, a little broth and simmer for 30 minutes. Add the tomatoes and simmer for a few minutes.

In the boiling broth, place the cabbage and cook it for 20-30 minutes. Then add 1 bay leaf, pepper, thinly sliced meat, herbs, sour cream and flour, pre-dried and diluted broth. Simmer the soup for another 5 minutes, croutons served separately from buckwheat.

For the croutons in a viscous buckwheat, add egg yolk and mix. Porridge Put an even layer on a cutting board and soak in the refrigerator for 1-2 hours, then cut into rectangles. Zapaniruyte croutons in flour, then in egg white and breadcrumbs. Fry in oil until golden brown.