We need:

500 g sauerkraut, 1/2-1 tablespoons butter, 1 cream, 2 tablespoons flour, cumin, salt, parsley, 4 hard-boiled eggs, 1 / 2 teaspoon crushed cumin, vinegar to taste, water or broth (from masoxu ) – quantity as required
Here’s how:

Cabbage překrájíme the shorter pieces, sprinkle with cumin seeds and boil them with varnish, which was embedded (pickle is almost always short, we have to fill up with water – the stock to dip), until tender (about 45-50 minutes) under wraps, the state water (broth) doléváme to monitor and correct quantity. In a cup, mix well the cream with flour and add to soup. Even while we cook, stirring, then add parsley and butter to soften and cook it further. Dosolíme and add brine to taste, and add pieces to a platter, or chopped eggs.

Dish: boiled potatoes, bread, fresh bread