Sauerkraut shchi

Cook the meat broth. While the broth is cooking, squeeze sauerkraut chopped cabbage (wash excessively sour cabbage in cold water and also squeeze). Put the cabbage in a saucepan, add butter or margarine, 1 tbsp. l mash tomato, sugar, some broth or water so that the cabbage does not burn. Close the pan with a lid and simmer first on a high and then on a low heat for one hour, stirring occasionally. Cut the parsley root, carrots and onions into cubes, spit with fat, the remaining mash tomato and add to the cabbage 10-15 minutes before the end of the stew. Put the prepared cabbage with roots and onions in a boiling broth or water and cook for 20-30 minutes. Before cooking, add salt, bay leaf, pepper. Add white sauce (flour sautéed in oil, diluted with broth). You can serve cabbage soup with pork, beef, lamb. Add sour cream and greens to the plate.