Soak the mushrooms for 2 hours in cold water. After that, drain the water, wash the mushrooms and boil for 40 minutes.

To prepare the vegetables.

Work with the three pans. First pan fry the onion with the carrots, add the tomato puree, a good protrusive. The second - simmer the beets, and then cultivated mushroom broth, proverjaem 10 minutes. In the third and slightly roasted the flour cultivated mushroom broth, give tipnut. Credibility in the culinary field V. Pokhlebkin believes that to add flour the seasoning in the soup and not necessarily even desirable for good food, since the wrong fried flour can ruin the taste of this dish. But we're not looking for easy ways???? and try. Fry flour on a dry pan over low heat, stirring constantly until a nutty smell and a light brown color; then dissolve the flour a few tablespoons of broth.

The broth is filtered. Mushrooms cut into small pieces. In the boiling broth add cabbage and potatoes. Cook for 15 minutes.

A few words about beet kvass. On beet kvass preparing a good part of Ukrainian borscht. There are several recipes of cooking. I cook it like this: in the quart jar I put 3 medium size beets, one of them rubbed in grit grater, pour the cooled boiled water and leave in a warm place for 8 days for fermentation. I shall now pour in the soup about 0.5 ml of kvass and back into the jar add the cooled boiled water. And so up to 4 times))) in addition to bordewich refills beet kvass is used as a standalone healing drink. Below I will describe some of the ways of fast preparation of beet kvass.

In the boiling broth lay fry onions and carrots, flour, beets Protosenya, mushrooms, beet kvass and add a spoon of sugar (to taste). Try! Depending on taste preferences, add either sugar or brew. Cook for another 5 minutes. Add salt, pepper, Bay leaf.

The original recipe I. Feldman in the 1990 book "Cuisine of the peoples of the USSR" indicated that in a bowl of borscht in Kiev with mushrooms added sour cream mixed with raw yolks of eggs and parsley (30 g sour cream, 2 raw egg yolks). To post enough to add to a plate of greens. Savory!