Ingredients:

  • pork bone – 3 PCs;
  • onions white onions – 2 PCs;
  • cabbage – 1 piece;
  • potatoes - 4 PCs.;
  • dried mushrooms – 150 g;
  • sauerkraut – 6 tbsp;
  • carrots – 2 PCs;
  • Bay leaf – 4 pieces;
  • salt and pepper to taste;
  • vegetable oil – 2 tbsp

Preparation:

  1. Type in a pot of cold water and put the pork bones in there. Bring to a boil, not forgetting to add salt and pepper to taste. Once the water comes to a boil, reduce heat and simmer for an hour and a half. Once ready, strain the broth and divide the bones into pieces.
  2. Immerse mushrooms in cold water for an hour. Then replace the water and cook the mushrooms on low heat for 60 minutes.
  3. Finely shred the fresh cabbage.
  4. Peel the potatoes and cut it into small cubes.
  5. Finely chop the white onions. Peel the carrots and chop in small cubes. In a frying pan butter, heat and add onions and carrots. Fry until Golden color.
  6. Strain the pork broth, bring to a boil and drop sliced potatoes. Add the Bay leaves and simmer for 15 minutes.
  7. Add to a pot of fresh cabbage and continue to cook for another 7 minutes.
  8. Sauteed onions and carrots to the pan send. There add meat bones, sauerkraut and mushrooms. Again add salt and pepper to taste. Simmer for minutes until cooked approximately 15 minutes.
  9. Serve the soup with sour cream and croutons.