500 g fresh mushrooms
500 g whited stems of onions
500 g roots of scorzonera (black salsify)
500 g tomatoes
vegetable oil
salt - to taste

Chop the mushrooms finely and boil them in salted water. Put them on a sieve, then saute in vegetable oil. If you take field mushrooms, then you should saute them without boiling. Shred the scorzonera, leek and tomatoes finely. Saute all the vegetables in vegetable oil. Blend them with the mushrooms and place the mixture in a saucepan. Sprinkle with salt and boil for 20 minutes.