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Shchi with sauerkraut and sour cream
1 serving
go through the cabbage and rinse. if it is very acidic, pour cold water, and after a while squeeze. put cabbage in a saucepan, add 2 cups of broth or water, cover and simmer for about an hour. after that, pour the cabbage with broth, put the roots toasted with tomato and cook until completely cooked. before cooking, add the bay leaf, pepper, salt and toasted flour dressing. before serving, fill with sour cream, sprinkle with herbs
go through the cabbage and rinse. if it is very acidic, pour cold water, and after a while squeeze. put cabbage in a saucepan, add 2 cups of broth or water, cover and simmer for about an hour. after that, pour the cabbage with broth, put the roots toasted with tomato and cook until completely cooked. before cooking, add the bay leaf, pepper, salt and toasted flour dressing. before serving, fill with sour cream, sprinkle with herbs
sauerkraut - 800 g, carrots - 100 g, onions - 100 g, parsley root to taste, tomato puree - 100 g, flour - 20 g, butter - 50 g, sour cream - 50 g, greens to taste, spices to taste
