Lenten cabbage soup with mushrooms

Compound:

• 200 grams of cabbage
• 150 grams of potatoes
• 100 grams frozen mushrooms
• 2 onions
• 1 teaspoon dried basil and celery
• 1 bunch dill
• 1 bunch of parsley
• 1 bay leaf
• frying oil
• salt and pepper to taste

Cooking:

1. Shred the cabbage.
2. Peel potatoes and cut into strips.
3. Peel the onion and chop finely. Fry in vegetable oil until golden brown.
4. Put cabbage, potatoes, mushrooms, basil and fried onions in a saucepan, salt, pepper and pour water.
5. Cook for 20-25 minutes.
6. 5 minutes before the end of cooking, add the bay leaf.
7. Finely chop the greens.
8. Before serving, pour greens into a plate and add a little lean mayonnaise.