• 200-250 g of cabbage;
  • Bay leaf;
  • 150-200 g of dried mushrooms;
  • 1 tbsp tomato paste;
  • 3 of the potato tuber;
  • 1 onion;
  • 1 carrot;
  • Pepper, salt;
  • 1 beet;
  • Sunflower oil;
  • Sugar.


  1. For starters the mushrooms, pour boiling water, wash and drain the liquid. Then re-pour boiling water and leave for some time, as the mushrooms will bulk up.
  2. After which the mushrooms cut into small cubes and throw into boiling water. With them pour in the mushroom infusion. By boiling may form a foam. It must be removed.
  3. Beets cut into thin strips, onion - small cubes. Piece of onion added to the pan with the mushrooms to cook until they become soft. The remaining onion fry in a pan with vegetable oil, and then to it add the beets and continue frying.
  4. Carrots also cut into strips and sent into the pan. Sauté the vegetables for several minutes. You can add a little water and put Bay leaf. Salt the ingredients and add spices.
  5. Vegetables should simmer with the lid on until, until the beets are soft. If you run out of water, it can pour. After cooking, the beets need to add tomato paste and a little salt. And fry for another 5 minutes.
  6. Next is to slice the potatoes. The cut size can be choose at their discretion. Add the potatoes to the mushrooms and cook until tender. At this time you need to shred the cabbage.
  7. After the potatoes are done you need to add the cabbage. Cook for another 10 minutes.
  8. Then add the browned vegetables and bring to a boil. Then the fire can be turned off, and the soup infuse. On top you can decorate with chopped herbs.