Prepare a bouillon from root vegetables and dried boletus mushrooms [Boletus edulis]. Strain the bouillon. Bake 2 lbs of beets, peel them, and finely grate. Place the beets in a stewpan, cover with the vegetable bouillon, pour in beet brine, boiled separately, and sour cream, and heat until the soup is very hot. Add salt, black pepper, greens, and finely shredded mushrooms. Serve with fried buckwheat groats.