Ingredients for 8:
17.5 oz (500 g) sauerkraut
17.5 oz (500 g) beef with bone
4 medium potato
2 medium carrot
2 small onion
2 tbsp tomato paste
1.7 oz (50 g) celery root, shredded
2 tbsp butter
5 dill stalk
5 parsley stalk
3 garlic clove
1-2 bay leaf
1 tbsp vegetable oil
2 tbsp flour
1 pinch dill seed
1 pinch cumin seed
Bring to boil ½ G (2 L) water in a sauce-pan, put a meat, and bring to boil.
Remove a foam.
Peel onions and carrots, and shred them separately.
Put ½ the shredded vegetables (onions, carrots, and a celery root) into the sauce-pan, turn a heating to low, and boil for 1.5 hour.
Meanwhile, cur a sauerkraut into short strips.
Melt the 1 tbsp butter in a thick-bottom sauce-pan, put the sauerkraut, 1 tbsp a flour, 1 tbsp a tomato paste, and cumin seeds, stir well, and simmer for about 30 minutes under a lid.
Pre-heat a vegetable oil in a skillet, put dill seeds, the carrot and onion leftovers into the skillet, and stir-fry for about 5 minutes.
Then, add the tomato paste leftover, stir, and cook for about 7 minutes together.
Peel potatoes, wash, and cut into small cubes.
Press a garlic.
Cut the meat into small pieces, and strain a meat broth into a clean sauce-pan.
Put meat pieces and the potato cubes into the broth, bring to boil, and boil for about 10 minutes.
Meanwhile, stir-fry 1 tbsp the flour with 1 tbsp the butter, until a nice aroma increases.
Put all ingredients but bones into the broth, bring to boil, and boil for about 5-10 minutes (add a salt if you like).
Let to sit under a lid for about 30 minutes.
Serve with 1 tbsp sour cream.