Preparation:
Soak dry mushrooms, rinse them. Clean the parsley and leek roots.
Put in a saucepan and pour water. Don’t put it right away
salt. Boil until the mushrooms are soft. Throw a pinch
salt, bay leaf, pepper. Boil the broth until the mushrooms
sink to the bottom. Strain the broth through cheesecloth or a sieve. mushrooms, carrots,
cut the cabbage, throw it into the broth and boil until the carrots are
half cooked. Chop the onion and fry it in oil until golden brown
color.
Cut potatoes into strips. Put the onions and potatoes in the soup and cook until
potato readiness. Do not forget to put the tomato and boil once with
him. Pour the soup into bowls, put sour cream, sprinkle with herbs
parsley or dill.
Bon appetit!