Heat sauerkraut in a part of oil, add tomato puree, stock and stew for 30-40 minutes.

Season bathed cereal in boiling stock, bring it to boil.

Then add stewed sauerkraut, sauteed carrot and onion and cook until done.

If desired, adjust prepared shchi with salt mashed with garlic. When serving, put sour cream and season with chopped greens.