500 g fresh field mushrooms
500 g vegetable marrows
500 g tomatoes
500 g parsnip (roots)
500 g onions
200 g vegetable oil
salt to taste

Sort out the field mushrooms, rinse and chop them finely. Saute in vegetable oil. If you take other sorts of mushrooms (forest ones), you should boil them first, then chop them finely and saute. Peel the onions and roots, rinse and shred them. Chop the fresh vegetable marrows and tomatoes finely. Saute the vegetables in vegetable oil, blend them with the mushrooms and boil in a saucepan for 20 minutes. Sprinkle with salt to taste.