Ingredients: 200 g of filleted fish 150 g of beetroot 10 g of parsley 100 g of fresh cabbage 50 g of bulb onion 40 g of carrot 25 g of dried mushrooms 20 g of flour 30 g of margarine 25 g of sour cream 10 g of olives 10 g of vinegar (10%) beetroot kvass sour cream salt – to taste Cooking Combine dried mushrooms, chopped bulb onion, carrot, and parsley. Boil the broth. Add sliced beetroot, finely cut and boiled mushrooms, chopped cabbage, and olives. Boil the ingredients...