Pour mushrooms with 1/3 lb of cold water and leave for 2-3 hours. Then cook mushrooms in the same water, filter the broth, shred mushrooms and add in the borsch 15 minutes before the end of cooking.

Shred beet, cook through in grease, add sugar, sautéed tomato, stock, a dollop of vinegar and stew until the beet is done.

Cut carrot and onion into stripes, sautee.

Shred cabbage and put in boiling stock, cook for 10-15 minutes.

Then add stewed beet, sautéed vegetables and cook until done. 10 minutes before the end of cooking add salt, sugar, spices and mushrooms with broth.

Cook prunes. Add the broth in the borsch, put the prunes when serving.

Serve the borsch with sour cream, season with chopped greens.