Place the beef, one of the onions and half the herbs in a pot of cold water and bring to the boil, turn down and simmer for 1 hour.

Filter the broth through a fine seive or muslin and remove the herbs.

Put the sauercraut in a pot (clay is best) add half litre of boiling water and the butter, place in a preheated oven.

Once the cabbage is soft remove from the pot and mix with the beef and filtered broth.

Cut the potato into 4 and place in another cooking pot with the mushrooms, cover with water and bring to the boil, remove the mushrooms, cut them into strips then put back into the mushroom pot, when the potatoes and mushrooms are cooked add them to the beef broth.

Chop the remaining onion finely, chop the carrot and chop the remaining herbs, celery and fennel and add to the beef broth, sprinkle with salt and cook for 20 minutes more. Serve in bowls with Sour cream and chopped pickled mushrooms.