Cook the mushroom bouillon (see recipe), and then filter. Peel onion, carrot, and parsley root, cut into narrow stripes, sauté in some oil until golden brown, add tomato puree, and keep sautéing for 7-10 minutes over medium low heat.

Clean and rinse meat, slice into 2-ounces pieces, and brown in 1 tablespoon of oil. Slice mushrooms.

Press cabbage to juice, parch in the remaining oil, stir in 2 cups of bouillon, and stew covered over low heat until soften. Dice potato, and crash garlic together with salt.

In the boiling bouillon, add potato, bring to a boil, and simmer for 10 minutes, then add the cabbage, and 15 minutes sautéed vegetables, pepper, and bring to a boil.

Place mushrooms, meat and garlic in 4 pots, working one at a time, then pour the bouillon, and put in the oven for 20 minutes.

When serving, garnish with sour cream and sprinkle with dill.