Soup with sauerkraut and mushrooms

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Soup - basic hot liquid dish on the Russian table for more than a Millennium. It steadily continued in different eras, though tastes changed, and never knew a social obstacle; it was used at all layers of the population. Great importance for the creation of a special, unique taste of the soup was the fact that they were prepared, and then languished (sit) in the Russian oven. Due to the accumulating at the bottom of the pan Zepter accumulates quickly and evenly heat is transferred to the food, which is prepared at low temperatures, consider stewing on the stove.

Ingredients for Soup with sauerkraut and mushrooms

Step by step instruction of cooking Soup with sauerkraut and mushrooms

Шаг 1

The Turkey wash, the pulp is cut into slices, I added the bone turkeys there too. Put on the bottom of the pan Zepter.
Instead of Turkey you can use chicken or beef.

Шаг 2

Potatoes, carrots and onions to clean. Potatoes and carrots cut into medium cubes, onion and celery small. Lay on the Turkey. Add the peeled and crushed with a knife the garlic cloves.

Шаг 3

Sauerkraut squeeze, cut into segments of 1.5-2 cm long.
Mushrooms wash and cut into slices.

Шаг 4

Sprinkle with caraway seeds and dill, add the Bay leaf and a bit of allspice. Fill with water and put on the slow fire. Cover with a lid and tormented for an hour and a half, without opening the cover.

Шаг 5

Serve with sour cream and greens.