Vegetable broth to cook in advance: fill a pot with about 1.6-1.7 liters of water. Clean 1 onion and 1 carrot, cut in half lengthwise and lightly browned on a dry pan, then cut into slices and dipped in water. Add sliced 2 stalk of celery and a piece of celery, diced. Over medium heat, bring water to a boil and cook on low heat for 40 minutes. Then add a pinch of black pepper, a few sweet peppers, 2 cloves and 2 Lavrushka. Cook for another 10-15 minutes. Then strain the broth through cheesecloth, vegetables a good squeeze. We don't need them.

Meanwhile, prepare the rest of the products. Wash the vegetables, dry and clean.

The beets and carrots to chop straws. Onion as you like.

Heat the oil in a deep saucepan, fry the onions until transparent.

Add carrots and beets and sauté for 5 minutes.

Add tomato paste, 0,5 glasses of water and to extinguish on weak fire to readiness.

Mushrooms (I had pre-boiled) cut into slices, prunes - strips. Cabbage divided into small florets.

Put the mushrooms, prunes and cabbage in a hot broth and bring to a boil. Add chopped cubes of potatoes (the recipe was not the case, but I put for my husband). Again bring to a boil, salt and cook for 15 minutes.

Then add the onion...

And spices to taste, bring to a boil and cook for another 5-7 minutes. Turn off the heat, add passed through the press garlic, cover and let stand 10 minutes.

When serving the dish add sour cream and sprinkle with finely chopped fresh coriander.