Preparation

Boil mushroom broth. When broth is ready, take mushrooms away. Stew sauerkraut. Chop onion and carrot finely and fry on a low heat until golden brown. Put in the pan. Cut potatoes in cubes and put in the broth with sauerkraut. Boil for 15-20 minutes. Fry flour on the dry pan for a couple minutes until light brown. Melt flour in 1/2 c broth without lumps. Add chopped boiled mushrooms, plum jam, flour, sugar, salt to taste and let soup boil for 10 minutes. After that pour it in a pot and put in the oven to brew up. It is served with baked potatoes.

Ingredients

  • 1 quart mushroom broth
  • 1 lb sauerkraut
  • 1 ea onion
  • 1 ea carrot
  • 1/2 lb boiled mushrooms
  • 1 tsp flour
  • 1 tsp sugar
  • 1 tbsp plum jam
  • 8 ea potatoes
  • 1 tbsp fat
  • salt to taste