Primutka with dried mushrooms, Smolensk-style solyanka.

               INGREDIENTS

400 g of sauerkraut

100 grams of dried wild mushrooms, ceps are better

1 medium onion

1 medium carrot

100 grams of salted lard

2 tbsp flour

1 laurel leaf

vegetable oil

salt, freshly ground black pepper

         STEP BY STEP RECIPE

Step 1.

Soak the dried mushrooms in water for 30 minutes. Boil them until soft. Strain and rinse in a colander, reserving 200 ml of stock. Cut into medium slices.

Step 2

Fry cabbage and mushrooms in vegetable oil for 3-5 minutes. Pour in broth and stew over medium heat for 20 minutes. Add flour diluted with 1-1.5 tsp. water, stir and cook for another 5-7 minutes.

Step 3.

Cut the lard into small cubes and slightly melt over a medium heat. Put finely chopped onions and carrots, and add the bay leaf. Season with salt and pepper. Stirring, cook for 5-6 minutes, until golden.

Step 4.

Transfer onion and carrots to cabbage and warm all together over low heat, 5 minutes. Remove the bay leaf. Serve hot.

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