A derivative of Bigos, a traditional Polish stew served during the holidays. This is more of a soup, and has no meat:
4 quarts of water
1/2 quart sauerkraut
1/2 head fresh shredded cabbage
2-2.5 oz. dried mushrooms
1 can of button mushrooms or fresh exotic
2 beef bouillon cubes
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/2 tsp. onion salt
salt and pepper to taste
6 tbsp butter
4 tbsp flour
Soak dried mushrooms in water in large pot for 30 minutes. Keep the water for soup.
Cut the button mushrooms in half
Chop onion and fry in 2 tbsp. butter
Add all ingredients except flour and the rest of the butter. Cook for 1 to 1.5 hours (bring just to boil, then set to medium-low heat)
Brown flour and remaining butter together. slowly pour into soup while stirring, and cook an additional 15 minutes.
Serve plain or with a spoonful of sour cream, with rye bread on the side.