Ideal cabbage soup from sauerkraut is obtained precisely with this method of preparation - not on the stove, but in the oven, with slow languishing.
Porcini mushrooms pour 2 liters of warm drinking water for 15 minutes. Bring to a boil, season with salt and simmer for 5 minutes. Then remove the mushrooms with a slotted spoon, rinse from the sand and cut into small pieces. Strain the infusion through a towel or gauze folded in several layers.
Preheat oven to 140°C. Rinse sauerkraut lightly with drinking water, squeeze, cut into pieces about 2 cm long and place in a deep ceramic dish. Pour a small amount of mushroom infusion and put in the oven for 1 hour.
Peel onions and carrots, finely chop and fry in hot oil for 10 minutes.
Peel and cut the turnip into slices, quickly fry in vegetable oil. Chop greens. Crush the garlic and chop.
Arrange cabbage, mushrooms, onion-carrot dressing and turnips in clay pots. Place garlic and herbs on top. Pour in the mushroom infusion, cover the pots tightly with foil and put in the oven for 1 hour. Serve the cabbage soup very hot.