DSA soup with meat

Ingredients:

700 g Sauerkraut

440 g beef (brisket)

100 g bone svinokopchenostey

1.8 l water

100 g carrot

90 g onion

100 g tomato puree

60 g melted butter

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

30 g parsley root

3-4 Garlic - cloves

90 g sour cream

100 g greens

salt

pepper

bay leaves

Cabbage from the brine is drained, finely chopped, add half the rate of tomato, oil and heated with stirring. Then put the bones, pour broth and stew part of 3-4 hours, covered, at low boil. Cabbage thus should buy brown shade, mushy texture and sweet taste. The bones are removed.

Finely chopped carrots and onions Passero at the end add the remaining tomatoes and heated for another 5-7 minutes.

Flour dried to a yellowish, slightly cooled and diluted with warm broth.

In clay pots laid stewed cabbage, browned vegetables, chopped parsley and saute reconstituted flour, pour in the broth, cover with a lid and put on 30 minutes in a preheated 170 � C oven. Then add in the soup spices, pieces of meat, minced garlic and heated for another 15 minutes.

When submitting a plate put a piece of meat, pour the soup, seasoned sour cream and sprinkle with chopped herbs.

Soup can be prepared in a conventional pot on the stove.