Cook mushrooms; drain using the colander. Filter the bouillon, cut mushrooms. Cut beet into narrow stripes, add a cup of the mushroom bouillon, tomato puree, and stew until half-ready.

Sauté chopped carrot, parsley and onion in oil, and mix with fried flour.

Put cabbage and potato into the boiling bouillon, and bring to a boil. Add rinsed prunes, stewed beet, sautéed roots and onion, bay leaf, pepper, salt, and boil until ready.

Sprinkle with fine chopped greens when serving.