For vegetable broth
Water – 2 liters
Carrots – 2 pieces
Onions – 2 pieces
Leek – 1 piece
Celery (root) – 0.5 pieces
Bay leaf – 1 piece
thyme – to taste
Parsley – to taste

For sour cabbage soup with mushrooms
Mushrooms – 400 grams
sauerkraut – 3 cups
Potatoes – 2 pieces
Vegetable oil – 2 tablespoons
Garlic – to taste

Cooking method
Soak dried mushrooms overnight in cold water. Cut vegetables for the broth, dip in boiling water, add a bouquet of herbs. Boil the broth for sour cabbage soup over low heat for at least an hour and a half.

Strain the broth for sour cabbage soup through a sieve. This broth can be prepared in advance and frozen, for example in a container or in the form of cubes (pouring into special molds for ice).

Dip mushrooms in boiling broth for cabbage soup and cook until tender for 30-40 minutes. In the meantime, squeeze the cabbage, do not pour out the brine. Finely chop the onion and sauté in oil. If necessary, chop the cabbage.

Put the cabbage in the onion, fry, sweat, put in the broth, cook sour cabbage soup with mushrooms for half an hour over low heat. 10 minutes before the end of cooking, add the diced potatoes. Pour brine into sour cabbage soup to taste, add garlic and herbs.