Soup with mushrooms and prunes

Ingredients:

200 g fresh mushrooms

4 PCs beets

1/4 the cabbage - heads

4 the potato - tuber

1 PCs carrots

1 PCs parsley root

1 onion - head

2 glass tomato puree

4 tbsp. vegetable oil

1 tsp. wheat flour
what kind of flour should I choose? we'll show

8 PCs prunes

1 tsp. salt

ground black pepper

Bay leaf

Mushrooms boil and drain in a colander. The strain broth, mushrooms cut. Beet shred into strips, add 1 Cup of mushroom broth, tomato puree and simmer until soft.

Shredded carrot, parsley and onion, fry in butter and mix with passerovannoy flour.

In the boiling broth place the sliced cabbage, potatoes and bring to a boil. Add the washed prunes, stewed beets, browned, onions and spices, Bay leaf, pepper, salt and cook until tender. When serving, sprinkle with finely chopped greens.