Shortly fry bacon and onion in oil, add cut beech-stick, champignons, pepper, bay leaf, cover the pan and sauté on light fire for 10-15 minutes.
Then add cubed peeled potatoes, garlic, Vegeta and pour with hot water.
Cook on light fire for 15 minutes and in the end stir in sour cream and dill. Let the soup boil.
Serve the warm soup with black bread.
During sautéing you can add 10 g of dried edible bolete to the fresh mushrooms, which you have previously soaked in water.