The Lenten soup sour with mushrooms

1 kg sauerkraut

250 g fresh mushrooms

2 parsley root

2 onions

1 carrots

1 celery

1 tbsp. wheat flour
what kind of flour should I choose? we'll show

sugar

salt

greens

To add to the cabbage water and simmer it until tender, add chopped carrot and onion.

Boil and drain the mushrooms in a colander, cut, strain the broth, add the mushrooms and cabbage, julienne celery and parsley.

Dry flour, then dilute it with part of the mushroom broth until the consistency of sour cream, carefully enter in the soup, add salt, add sugar to taste, bring the soup to a boil, remove from heat, leave it to a little drawn.

Sprinkle soup vegetable sour with mushrooms and herbs before serving.