Ingredients: 500 g beef bones 400 g sauerkraut 50 g dried mushrooms 1 carrot 1 onion 3 tblsps tomato paste 2 tsps flour 2 tblsps fat 4 tsps sour cream pepper bay leaves greens salt Directions:Separately prepare the bone and mushrooms stocks. Drain the mushrooms through a sieve, rinse and dice. Shred the sauerkraut, place in a saucepan, add some bone stock, fat, tomato paste, cover with a lid and stew for about half an hour, stirring from time to time. Add mushroom stock to strained bone stock, bring to a boil, then add sauteed sauerkraut and vegetables, mushrooms, pepper corns, bay leaves, browned flour with some stock mixed in, salt to taste and boil for another 5 to 10 minutes. Serve with sour cream and greens. |