Mushroom s borsh.

Are for 4 portions.
One l. of water, 100 gr of bones, beet, 100 gr of cabbage, potato, onion, 1/2 glass of bread kvass, 1 tbl.sp. of melted oil, 50 gr of dried boletus, root of petroselinum, two tbl.sp. of fromage, pink, bay leaf, pepper,salt, green.
As root of petroselinum, onion, shred are and stew, add kvass. Cook mushrooms and chop.Bone broth filter, and add shredding cabbage, potato chopped, stewed beet, root of petroselinum, onion, mushrooms with infusion, bay leaf, pepper, pink, salt, cook to ready, and serve as with fromage and sprinkle green.

Mushroom s borsh with prunes.
Are for 4 portions.
one l. of water, 50 gr of dried mushrooms, three beets, two middle carrots, 200 gr of fresh cabbage, two roots of petroselinum, onion, tomato, one tbl.sp. vinegar and sugar.
50 gr of prunes.
Cook mushroom broth, beet, carrot,petroselinum and onion shred, add in pan, add tomatos, vinegar, sugar, broth, oil, stew.And on the stewing time adding broth, as against vegetables burning, and in 20 minutes add shredding cabbage, mix, still 20 minutes to stew, prunes wash, add in vegetables, all add in broth, pepper add, bay leaf, salt, cook to the ready.