DSA soup

800 g sauerkraut

400 g meat

200 g beef bones

2 carrots

3 4 parsley root

2 3 onions

3 4 tablespoons tomato - puree

3 tablespoons flour
some flour to choose? we'll show

100 g butter

100 g sour cream

In a pot with two liters of water to put the meat and bones, and cook soup. Flour fry in a pan until golden brown (without oil). Cabbage, finely chopped parsley and carrots, lightly fried onion, tomato - puree and simmer flour and butter in a saucepan for about 40 minutes, and then shift into the pan with the meat and the broth and boil. The taste can be

Add mashed garlic. Sour cream and finely chopped parsley and dill served on the table separately. Soup will taste even better on the second day