Cabbage soup



  1. Prepare the mushroom stock.
  2. Stew the sauerkraut with pork fat.
  3. Saute the shredded carrots and onions.
  4. Add the sauteed vegetables to boiling stock and cook for 10 to 20 minutes, adding shredded boiled mushrooms, plum jam, flour blended with some stock, sugar, salt.
  5. Pour out the kapusnik in helping jugs and keep in oven for some time.
  6. Serve with baked potatoes.
Community content is available under CC-BY-SA unless otherwise noted.