Spring does not hurry to please us with warmth, so hot soup will be saturated in such snowy weather. In the days of the Great Post, you can cook soup on the fungal broth from dried boomies (however, any mushrooms are suitable). If the mushrooms are very dry, you can soak them overnight in water or milk.
We will need:
sauerkraut - 200 g (you can in half with fresh),
carrot - 1 pc.,
Fresh mushrooms - 200 g,
Dried mushrooms - 50 g,
Parsley (root) - 1 pc.,
onion - 1 pc.,
Potatoes - 2 pcs.,
Tomatoes or tomato paste - 1 tomato or 1 dessert spoon of tomato paste,
water - 2 l,
salt to taste
Black peas pepper - 5-10 pcs.,
Bay leaf - 1 pc.,
Greens - to taste
Seasoning "for dishes from cabbage" - 1 teaspoon.
The mushrooms dried in an industrial way in vacuum packaging not necessarily, they can be cut into small pieces, pour water, add half the bulbs and cook the mushroom broth. While the broth is brewed, and this is at least 2 hours, finely apply a cabbage and make a groze from finely chopped onion cubes on the vegetable oil (we use the second half of the bulbs) and carrots, grated on a large grater.
If you use fresh mushrooms, for example, champignons, then they need to be slightly frying with a bow in a frying pan. If there are no fresh mushrooms, it is quite possible to do dried.
As soon as the mushroom broth is ready, we throw the bulb and add cabbage. You can use fresh, you can sauma ... but for my taste, the best result is obtained if you take fresh and sauer in half. Add the tomato sliced with thin slices (tomato paste), salt to taste. Cook for 20 minutes before the cabbage is ready (cabbage can be different varieties, some are boiled longer, the essence is not to digest it), add potatoes, pre-cut cubes, mushrooms, after 5 minutes the roaster and after another 5 minutes the bay leaf and pepper . Be sure to give any soup before using 5-10 minutes.
If you do not follow the post, then when applying for a table, you can add refueling from sour cream with crushed garlic and greenery.
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