Vegetable soup with mushrooms

Components:

1 tbsp. vinegar

1 medium sized beets

1 tbsp. sugar

3 potatoes

500 g cabbage

1 onion

1 carrot

50 g dried mushrooms

1 tbsp. tomato paste

salt, pepper, parsley

Mushrooms soak in cold water for 3-4 hours, wash, pour 3 liters of cold water, bring to boil, add salt and cook for 20 minutes. finely shred the Cabbage, potatoes cut into cubes. The mushrooms add the cabbage, and, when it boils, lower the potatoes. Beets cut into strips, fry in 1 tbsp oil, add water and simmer until cooked on low heat with the lid when the beets are cooked, add the tomato paste and sugar and simmer for another 2 minutes Onions cut into cubes, fry in 2 tbsp oil until Golden brown, then add grated on a coarse grater carrots and cook together until tender. Both dressings to add to the soup, pour the vinegar and pepper and cook for 5 minutes. Serve sprinkled with parsley.