Prepare a bouillon from root vegetables and ⅛ lb dried boletus mushrooms. Strain the bouillon. Bake 1 lb beets, peel, chop, and place in a saucepan. Cover with the strained bouillon, pour on beet brine that has been boiled separately, and add salt, pepper, greens, and finely chopped mushrooms. Heat until very hot. Soak and clean 3 Scottish herring, roll them in flour, fry them in oil, and add them to the bouillon. Bring the borshch to a boil and serve.