Cut the peeled potatoes into large slices, lower them to boil in cold water
Cook the roast. Heat the oil in a pan. Cut the onion into a small cube and spread in hot oil. Squeeze pre-thawed porcini mushrooms and spread to the onion. Fry on high heat until golden brown. Grate carrots on a coarse grater and put it in a pan.
When the potatoes are almost cooked, add the fry. Grind the garlic and add to the soup. Salt and pepper. Shred half a bunch of dill and parsley and season the soup. Boil for 1 minute.