Lenten sour cabbage soup with buckwheat

Wash the dried mushrooms in cold water and soak for 2-3 hours.

Then boil in the same water until cooked.

Dry the boiled mushrooms and cut them into strips (do not discard the mushroom broth).

Squeeze the sauerkraut slightly to remove excess brine, place it in a clay pot, pour boiling water over it, and put it in a preheated oven at 180–200 degrees for 20–30 minutes.

Pour the broth into an enamel pot. Mix the cabbage with peeled, washed, and finely chopped onion, add sunflower oil and mash with a wooden spoon in the enamel dish.

Combine cabbage and onion with cabbage broth and heat on the stove.

Bring 1 liter of mushroom broth to a boil, add well-washed buckwheat, and after 10-15 minutes add peeled, washed, and sliced potatoes, turnips, carrots, and parsley root.

Cook until the vegetables are soft.

Add cabbage and onion to the soup 5–7 minutes before it's ready.

Serve the ready soup with chopped dill and sour cream.