Rich cabbage soup with mushrooms

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

Then boil in the same water until cooked. Drain the cooked mushrooms (do not discard the mushroom broth) and cut into strips.

Squeeze the sauerkraut from the brine and chop it.

Clean, wash, and slice the roots of parsley, carrot, and onion.

Fry them in heated oil (20 g) until golden brown, add cabbage and simmer everything together for 5–7 minutes.

Sauté the flour separately in the remaining oil.

Add it along with the sautéed vegetables to the heated mushroom broth.

Add salt to taste.

Add pepper, bay leaf, and salt to the soup 5-10 minutes before it's ready.

Serve the ready soup with sour cream and chopped parsley or dill.