– Rinse the mushrooms and soak for 3 hours in cold water. Rinse the swollen mushrooms again, filter soak liquor and cook the mushrooms unsalted therein until ready

– Cut the cabbage and potatoes into cubes, coat with mushroom bouillon, add roots cut into stripes and cook until half-ready.

– Saute the tomato paste with onion cut in squares and flour, chill and dilute with cold mushroom bouillon, add fried onion into the soup. Add the chopped and oil fried mushrooms and cook for 10 minutes more. Season with the salt and bay leaf.