Solyanka with black bread, sauerkraut
600 g (1,3 lb) cabbage, sauerkraut, strained, drained well.
100 g (3,5 oz) dried mushrooms, washed, soaked overnight, cooked in water, strained, drained and chopped. (water, where mushrooms was cooked will be used)
4 onion, chopped.
100 g (3,5 oz) oil
200 g (7 oz) black bread.
2- 3 bay leaf,
5 - 6 pepper,
mushrooms broth - water, where mushrooms was cooked.
salt, flour to taste.
Put sauerkraut in the skillet with oil and fry until golden with onion. Put the flour into casserole saucepan gradually. Add mushrooms and pour mushrooms broth into casserole saucepan with sauerkraut. Flavour and bake in the oven for 20 - 25 minutes.
Before serving the solyanka fry black bread in skillet with oil and put the bread on top of the solyanka.