2 lb sauerkraut
1 cup dry mushrooms
1 parsley root (or some parsley greens stalks)
1 tbsp all-purpose flour
3-4 tbsp vegetable oil
Sugar and salt on taste
Soak the mushrooms for 2-3 hours.
Drain sauerkraut, cut into small cubes.
Peel carrots and onions, and cut into small cubes, or grate them.
Place sauerkraut, carrots, and onions in a large saucepan, pour 1 cup water, and simmer under a lid for about 1-1.5 hours, until the cabbage becomes mild.
At the same time, bring 1 liter of water to boil, add soaked mushrooms, and boil for about 1 hour, or until the mushrooms become mild.
Then, drain the mushrooms (keep the mushroom broth), cut them into thin strips, and stir-fry with 1 tbsp vegetable oil and ground parsley root, or with cut parsley greens, for 2 minutes.
After that, pour the mushroom broth into the saucepan with simmered vegetables, bring to boil, and add the fried mushrooms.
Fry the flour on a dry skillet, and add mushroom broth into the skillet, stirring constantly.
Continue until a thin sour cream consistency is reached.
Place this mix in the saucepan with the vegetables and mushrooms, stir well, add salt and sugar on taste, and bring to boil.
Remove heating, let sit for about 1 hour under a lid, and serve.