Soup with mushrooms and prunes (2)

Ingredients:

10 g dried mushrooms are white

4 glass water

100 g beets

1/2 tbsp. vegetable oil - 1

1 tsp. vinegar 3%

1 tbsp. tomato paste

1/2 PCs carrots

1 onion - head

3 PCs potatoes - 2

150 g cabbage

60 g prunes, pitted

1/2 PCs parsley root

1 tsp. sugar

2-3 PCs black pepper

ground black pepper , salt to taste

Fat: 10 g

Mushrooms soak in a 5-fold amount of water for 3-4 hours.

Beets cut into thin strips, lightly fry on the part of the oil, add the vinegar, tomato paste, sugar, a little water and simmer until tender.

Carrots and onions cut into strips and fry in the remaining oil.

Fungal strain the infusion, pour water, add chopped straw mushrooms, bring to the boil. Then put diced potatoes, chopped straw cabbage, cook the soup for 10 minutes.

Add steamed prunes, stewed beets, chopped parsley root and browned vegetables. Cook the soup for another 15 minutes. 5 minutes until cooked salt and pepper, add pepper.

When serving, sprinkle the soup with the chopped herbs.