Recipe for a hearty soup of sauerkraut

Kwasnica (kwasnica), or alum, is a nourishing and brewy. polish, which is traditionally prepared in the Carpathian region on the basis of sauerkraut or cabbage brine.



Recipes of mountaineers, as a rule, are simple, uncomplicated, even somewhat rude, but they are definitely not like any other.

And cooked dishes perfectly saturate and provide the body with energy for a long time.



Our version of the soup is also simple and hearty, but for its preparation, sauerkraut will need to be additionally stewed.

Soup with beans and cabbage Soup with beans and stewed cabbage a la sauerkraut turns out softer. The first portion of cabbage we usually eat as a side dish, and from the second the next day we cook soup.

The ingredients

• 350g sauerkraut
• 70g champignon
• 1 can of canned beans
• 1 bulb
• 1 carrot
• 1.5 liters of water
• salt, pepper, bay leaf and sugar to taste
• 1 tbsp vegetable oil

Preparation

1. Cut the peeled and washed mushrooms with plates.
   
   
   
2. Put them in a pan and roast until roasted for 20-30 minutes.
3. Meanwhile, roast, stirring, in a separate pan sauerkraut until soft for 10-20 minutes.
   
   
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4. Add mushrooms to the cabbage, add some oil, carcass all on a slow heat for another 5 minutes.
5. Open a can of beans, drain the liquid and put the beans in a pot of stewed cabbage.
6. Peel and rub the carrots on a large grater.
   
   
   
7. Cut the bow finely.
8. Roast the vegetables in the pan for about 7 minutes.
9. If you do not fast, you can add some smoked vegetables.
   
   
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10. Add the roasted vegetables to the pan with beans and cabbage.
11. Pour water and put it on a medium fire. Add pepper and bay leaf to taste.
    
    
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12. Bring to a boil, reduce the fire to a minimum and boil for 10 minutes.
13. Try to taste and add sugar and salt. Let the soup brew 15-20 minutes.
    
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14. Soup with beans and cabbage without meat ready. If desired, you can replace beans with potatoes, but with beans it turns out to be softer and more transparent.

Serve the soup with or without sour cream as you like. Bon appetit!