Mushroom s shi.

Are for 4 portions.
2 l. of water, 5 dried boletus, one tbl.sp. millet flour, 500 gr of sauerkraut cabbage, one tbl.sp. millet flour, 2 carrots, roots of petroselinum, onion, one tbl.sp. tomato puree, two tbl.sp. of butter oil, 1/2 glass of fromage.

Green petroselinum, bay leaf, salt, pepper.
Wet mushrooms in two l. of cold water a few hours, and cook broth. Boiled after they are remove from the broth, chop.Cabbage stew in oil with shredded roots, carrot, onion. Add mushrooms, fried flour, tomato puree, bay leaf, salt, pepper.Vegetables add in boiling mushroom broth, cook are ten minutes, and serve shi with fromage, and chopped green of petroselinum, and dill.

Melted mushroom s shi.
Are for 4 portions, 1.5 l.of water, one kg of sauerkraut cabbage, carrot, 2 onions, 50 gr of dried mushrooms, 2 roots of petroselinum, peas pepper black, one tbl.sp. of flour, two tbl.sp. of vegetable oil, salt, sugar.
Chop cabbage and stew with shredded carrot and onion till softness, and wetted for 2 hours mushrooms to cook, wash, chop and fry in oil. Mushroom infusion filter. Fry are petroselinum roots and shred.. In not stewed cabbage add mushrooms, and roots.

Fry flour in oil till a golden colour, mixing diluting and with mushroom s infusion till fromage consistence. And flour dressing add in shi, salt, pepper, add sugar, lead till a boiling, turn off fire and infuse.