Soak mushrooms in cool water for 3 hours, drain the liquid in a separate bowl, rinse the mushrooms. Strain the remaining mushroom liquid, pour in a soup pan, bring to boil, put the mushrooms and boil until soft. Remove the mushrooms from the pan.

Cut the cabbage into squares, cube the potato. Put the prepared vegetables in the mushroom bouillon, add the shredded roots and cook the soup until half-done.

Dice the onion and fry in a little oil, adding tomato paste. Sautee flour in a dollop of oil, cool and dissolve in a dollop of the cooled mushroom bouillon.

To the simmering soup add fried onion with tomato paste, add shredded and fried in the remaining oil mushrooms, add the sautéed flour and seasons. Cook the soup for additional 10 minutes. Before serving, sprinkle with chopped greens. If desired, add sour cream.