Mushrooms cook, finely chop recipe

Washed mushrooms cook, finely chop. In straw cup beets, add mushroom broth, tomato puree and braise until soft. Diced onion straws, carrot, parsley fry in butter and combine with flour, the boiling mushroom soup to cut cabbage, potatoes and bring to a boil. Add prunes, mushrooms, beets, roots, onion, flour, pepper, bay leaf, and salt and cook until done. Before serving sprinkle with finely chopped greens borsch parsley.

100 grams of dried mushrooms, 400 g of beet, 400 g cabbage, 400 g potato, 1 carrot, 1 parsley root, 1 onion, 0.5 cup tomato puree, 100 g butter, 1 teaspoon of flour, 100 g of plum, pepper, bay leaf, salt.