Cabbage soup with mushrooms

Boil 100 g of beans in advance, which will take about 1-1.5 hours after boiling. Readiness is checked by taste.

Wash and peel 4 potatoes, cut them into cubes. Put them in a large pot, pour 2.5 liters of water and cook for 20 minutes.

While the potatoes are cooking, soak 10 g of dried mushrooms, then boil them in a separate pan. Bring to a boil, drain the water, pour clean water and bring to a boil again. Add chopped mushrooms and beans to the soup.

After 5-7 minutes, add 200 g of chopped white cabbage to the soup.

Cut 1 carrot and 1 onion into small cubes, fry them until soft. Add 200 g of sauerkraut and stew together for 5 minutes.

Add the fried vegetables to the soup and cook everything together for another 5 minutes.

Serve hot or leave to infuse for several hours.