Sauerkraut soup with mushrooms Recipe

Pour the dried white mushrooms over cold water and let them sit for 3 hours until they puff up. Then wash the mushrooms, cut them into small pieces, pour about one and a half liters of clean water into the pot and bring to a boil. Sprinkle with a little salt and simmer for 20-25 minutes. Meanwhile, peel the onion, carrots. Cut the onion into thin wings or cubes. Cut the carrots into thin sticks and celery, and the parsley finely. Drain the sauerkraut from the brine and chop it so that it is not too long. Add the cabbage to the mushroom pot, bring to a boil and simmer for about 15 minutes.

Meanwhile, heat the vegetable oil in a pan and toss the onion. Simmer over medium heat for 4–5 minutes. Then add the carrots and prepared herbs, sautéing for another five minutes. Transfer the prepared vegetable stuffing to a pot of mushrooms and sauerkraut and continue simmering over low heat. Add another tablespoon of vegetable oil to the pan and toss in the flour.

Boil the flour for 2 minutes, then pour a little broth from the pot, stirring constantly so that crystals do not form. Then add the flour mass to the soup. Throw in the bay leaf. Bring the soup to the desired taste, season with freshly ground black pepper, a pinch of sugar and, if necessary, salt. Simmer for another 10 minutes.