Cook the mushroom bouillon (see the recipe).

For the soup, cut large mushrooms into narrow stripes, and take smaller ones whole. Cook beans (see the recipe).

Cut beetroot into stripes, sauté in1 tablespoon of oil, adding tomato puree, vinegar, 2 tablespoons of bouillon, and cook covered for 20 minutes.

Shred carrot and onion, and sauté in the remaining oil. Cut potato into bars, and shred cabbage.

In the boiling bouillon, place cabbage, bring to a boil, add potato, keep cooking for 10-15 minutes, then add beans and sautéed vegetables and after a while stewed beetroot, olives and mushrooms. Stir in olive pickling, salt, pepper, and bring to a boil. Remove from the oven, and leave to stand for 15 minutes.

When serving, season with sour cream and sprinkle with chopped greens.