Prepare mushroom stock (see the recipe on the site).

Cut turnip, carrot, onion, potatoes and cabbage into large cubes and cook in the mushroom stock, mix with mushrooms, salt, dress with oil and bring to boil.

To prepare buckwheat fritters, pour cereal with boiling water and cook until done. Cool, add egg, stir, put in greased mold. When the porridge firms up, cut into pieces and fry in oil.

Serve the soup with sour cream and buckwheat fritters.