Sour cabbage soup with mushrooms

Ingredients

500 g sauerkraut

200 g mushrooms

1 red onion

2 tbsp tomato paste

1 tbsp flour

Sunflower oil

Salt

Sugar

Pepper

Place a saucepan with 3 liters of water on the stove. Place the cabbage in the pan with the oil and simmer for about 10 minutes. Then add the finely chopped onion. Stir. Simmer for about 5 more minutes. Then add the flour and stir.

Then add the tomato paste, salt, a little sugar, and pepper. Stir again. Simmer for about 5 more minutes. Then transfer everything to a saucepan of boiling water. Add the chopped mushrooms. Cook for about 20-30 minutes.

 If desired, you can add diced potatoes, bay leaves, and peppercorns to the sour shchi. Serve with herbs and/or sour cream.

Bon appétit!