7 oz (200 g) carrot
11.5 oz (300 g) sauerkraut
2-3 tbsp tomato paste
11.5 oz (300 g) onion
14 oz (400 g) potato
3.5 oz (100 g) vegetable oil
1/2 tsp 5-peppers mix
1/2 tsp salt
1/2 - 3/4 G (2-3 L) broth
1/2 lb beef
1/2 lb pork
1/2 lb chicken
3-5 bay leaf
Bring a broth to boil, put a beef, a pork, and a chicken into it, and boil for about 2 hours.
Remove a foam when necessary.
Cut a sauerkraut into shorter strips, simmer with a tomato paste and 2 tbsp vegetable oil for about 2 hours, and put into the broth.
Boil for about 1 hour with a low heating.
Chop meats, return the meats into broth, and freeze broth with meats and sauerkraut for 12 hours.
Shred a carrot and an onion into short strips, and stir-fry with 3-4 tbsp a vegetable oil.
Peel potatoes, wash, and cut into medium pieces.
Bring broth to boil, and boil the potatoes until a readiness, then press potatoes into a puree, and return back into the broth.
Add fried carrots and potatoes into the broth.
Boil all together for 2 hours, then add bay leaves, a salt, and a 5-pepper mix on your taste, and boil for about 5 minutes more.
Serve with a sour cream and a rye bread.