This recipe can often be found in cookbooks with recipes for traditional Russian cuisine, and it is extremely relevant in Lent when we are trying to cook lighter and healthier food.
It is necessary
- 2 medium potatoes, diced
- 500 g sauerkraut
- 2 handfuls of dried mushrooms (white, boletus)
- 1 handful of buckwheat
- 1 onion, diced
- vegetable oil - for frying
- Bay leaf
Instructions
Step 1
We put a pot of water on the fire and while the water boils, we carry out preparatory work: put the sauerkraut on a plate and fill it with hot water. We do the same with mushrooms, after thoroughly rinsing them in running water.
Step 2
When the water in the pan boils, throw potatoes and cabbage into it along with the resulting brine. We remove the mushrooms from the water and, placing them in a pan, fry them with onions and vegetable oil.
Step 3
After frying, the broth from the mushrooms and the mushrooms and onions themselves are placed in a saucepan. We also add a handful of buckwheat and bay leaves. Cook until tender.
