Sauerkraut cabbage soup with dry mushrooms and prunes

I have sauerkraut cabbage soup with dry forest mushrooms and prunes. How fragrant and fragrant they turned out! Dry forest mushrooms make cabbage soup richer and richer. Prunes give a light smoked flavor, a certain piquancy and chic. The whole family will gather to smell and even the neighbors will look in, you won't have to call anyone!

Ingredients

• broth 1.5 l
• potatoes 3 pcs
• carrots 1 pc
• onion 1 pc
• tomatoes 2 pcs
• sauerkraut 350 gr
• dry mushrooms (forest) 60 gr
• prunes 5-6 pcs
• chili pepper 0.5 pcs
• salt
• sugar
• Bay leaf
• vegetable oil

Directions

1. First you need to boil the broth. From what - the choice is yours! For cabbage soup, in my opinion, beef broth with bone is especially good. You decide for yourself - chicken, pork or lean vegetable broth. Strain the finished broth from the spices and vegetables with which you cooked it (onions, carrots, celery). Put peeled whole potatoes in the broth. Let it cook until tender. Soak dry forest mushrooms in warm water. I have dry boletus, mushrooms and some white ones. For properly dried mushrooms, it takes 20-30 minutes to soak. Wash the prunes well and, if they are too dry, add warm water for 10 minutes.
2. Chop the onions and carrots and fry in vegetable oil until soft and light golden, add the chopped tomatoes and cook until soft for another five minutes. Season with salt and sugar to taste.
3. Meanwhile, the potatoes were boiled. It needs to be kneaded with a crush in mashed potatoes. I will add mashed potatoes to the cabbage soup later, it will make them thicker and more satisfying. This is how my grandmother cooked cabbage soup.
4. Put sauerkraut in the broth. If it is very acidic, then rinse it well and squeeze it out.
5. Add the mushrooms along with the water in which they were soaked. Just be careful, there may be sand in the mushrooms that collects at the bottom of the bowl. When the broth boils, remove the foam and cook over medium heat for 15 minutes.
6. Place mashed potatoes and whole prunes in a saucepan. Stir until smooth.
7. Immediately send the vegetable dressing into the pan. Bring to a boil and cook for another 10-15 minutes. Even out the taste with salt and sugar.
8. Five minutes before being ready, put a couple of bay leaves and a pinch of dill seeds (this to taste). Let it brew for 15 minutes.