Shchi
Cabbage soup with mushrooms

Dried mushrooms to sort out, soak in cold water for 10 minutes, then rinse thoroughly, pour cold water and put on 3-4 hours for swelling. After that, take out the mushrooms, wash again and cook until ready in the water, in which they swelled (previously strained through 3-4 layers of gauze).Cooked mushrooms to take out by a noisy, to sort out, to chop, to fry in oil.Quash cabbage, wash, squeeze, finely chop and put out in oil, stirring occasionally.
Prepare floury paste: in a frying pan, melt the vegetable fat, stir it constantly, add flour and fry it so that the flour does not change color, continue stirring, pour broth into several meals, preventing the formation of lumps.
In a saucepan with stewed cabbage pour in the settled mushroom broth, dip the fried mushrooms, bring it to a boil, add the flour paste, lightly fried carrots, onions, parsley root and tomato puree, salt. Shchi can be cooked with potatoes, in which case flour paste is not introduced. When serving soup, season with finely chopped parsley or dill.

800 grams of sauerkraut, 40-50 grams of dried mushrooms, 100 grams of carrots, 100 g of turnip, 100 g of tomato puree, parsley root, 20 g of wheat flour, 50 g of vegetable oil, parsley or dill.