Sort out the mushrooms, soak in cold water for 3 hours, and rinse. Strain water where the mushrooms were soaked in, combine with the mushrooms, and boil without salt until tender. Slice the mushrooms and strain the bouillon.

Put onion, cut into stripes, on a greased red-hot frying pan, fry for 5-7 minutes, add carrot stripes, fry for another 5 minutes, add tomato paste, and saute for 10 minutes at low heat.

Fry flour until of yellow colour while stirring, let cool, add part of warm bouillon little by little, and stir until of a good spreading consistency.

Squeeze sauerkraut to drain excess pickle, large pieces are chopped. Put into preheated oil, and cook through. Pour part of the bouillon in, and stew at high heat at first, then stew lidded at low heat until tender. Add fried vegetables, chopped parsley, mushrooms, spices, coat with the bouillon, and boil for 10 minutes. Thicken up with diluted flour, and boil thoroughly for another 7-10 minutes. Let draw lidded no less than for 15 minutes.

Put the sauerkraut soup on plates, dress with sour cream and sprinkle with chopped greens.