Polish Sauerkraut Soup

Cut the cabbage into small pieces, pour the water and make.

Add the washed beef, season and season with salt. Rinse, clean and rinse the soup vegetables, cut them into strips and add them. Rinse the mushrooms, soak them for about 20 minutes and put them in a separate saucepan.

Peel the onions, cut them and sauté them in a frying pan in sunflower oil or other vegetable oil, dust them with flour, let them brown slightly and add them to the soup in the cooking pot. Add the mushrooms and cook the soup.

The whole cooking time is about 1 hour.

The sauerkraut soup can be eaten as an entrée (at least 6 people) or possibly as a low-calorie main course (about 4 people).

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