For the dough, sieve the flour and season with salt. Add oil and water and mix everything. Then knead into a dough until a soft, homogeneous mass is formed. Let the dough rest for half an hour.

Boil the potatoes for the mixture, cut the onions into fine cubes and fry them. Then let everything cool down. Press the potatoes with the quark or press them through a meat grinder. Then mix with fried onions, salt and pepper.

After the resting time, roll out the dough and cut out into round shapes (e.g. with a water glass). Put a teaspoon of the mass on the cut-out form and fold it up, press the ends together so that no mass can escape (similar to German Maultaschen).

Put the shaped pierogi in boiling water and, as soon as they come to the surface, boil for 3-4 minutes and then remove them. Serve with steamed onions.

Add 250 ml of water to the dried mushrooms the day before and leave to soak overnight. Rinse, drain, finely chop the sauerkraut and place in a saucepan. Pour boiling water over it so that the water covers the cabbage and then simmer for about 1 hour.

Clean the white cabbage, cut into small pieces and also pour water over it until everything is covered. Add 1/2 teaspoon of salt and simmer for about 30 minutes. Then drain both sauerkraut and white cabbage and mix in a large saucepan. Add the chopped, pickled boletus with the mushroom stock. Add spices (allspice, pepper, bay leaves) to the mixture.

Dice the meat (for example neck steak), season with salt and fry it. Fry the diced onions separately with the sausage and bacon. Then add everything with the dried plums to the cabbage mixture and cook for another hour. Optionally, you can also add the dry red wine here. Tip: It is best to bring it to the boil again and again for 2-3 days, then it tastes best.

Cut the celery, carrots, parsley root, onions and potatoes into cubes. Fry the potatoes and onions with rapeseed oil and butter. Add the remaining diced vegetables and continue to fry for 2-3 minutes and then pour the vegetable stock on top.

Cook everything together until the vegetables are soft. Grate the pickled cucumbers and fry them as well, keeping the cucumber water. Pour the fried pickled cucumbers with the water from the pickled cucumbers from the glass and add to the vegetable stock and vegetables.

Season with salt, pepper and sugar. Slowly stir the sour cream with a few spoons of the soup in a bowl and then, when the cream is dissolved, stir vigorously into the soup. Then add the chopped dill and serve hot.