Creamy Sauerkraut Soup

Cut the beef into flat pieces the size of a matchbox, 1.5 cm thick. Lightly pound each piece to create small cutlets.

Coat the meat in starch. In a heavily heated pan, mix olive oil and 2 tablespoons of butter, then fry the meat until golden brown.

Place the cooked meat on a paper towel. Do not discard the starch remaining in the pan — you will need it later.

Slice the carrots into thin rounds. Cut the leek (white part) into rings, and the onion into half-rings. Cut the sweet pepper into thin strips. Mince the garlic.

At the bottom of a 5-liter pot, melt the remaining butter and 2 tablespoons of olive oil.

Add garlic to hot oil and lightly fry.

Add the carrots and fry until golden brown.

Add leeks, onions, and bell peppers. Sauté all vegetables until tender, adding a pinch of nutmeg.

Pour 2/3 of a pot of hot water or meat broth. Bring to a boil, then reduce the heat so the soup simmers.

Put the sauerkraut in a pot. You can chop it or add it in whole pieces.

Add the fried meat and ground black pepper. Taste the soup and add salt to taste — remember that sauerkraut already contains salt.

Cook for about 20 minutes until the strong sourness from the cabbage disappears. Check the meat — it should be tender and easily fall apart with a spoon.

Mix the cream with the slurry. 3 minutes before the end of cooking, add the mixture to the soup, stirring gently.

Before serving, sprinkle the soup with fresh herbs.