Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    potato
   1                    carrot
     1/2  cup           button mushrooms
   4                    ripe tomatoes
   1      cup           shredded cabbage
   5      cups          water
   2      cloves        garlic -- (to 3)
     1/2  teaspoon      grated ginger
   1      tablespoon    cinnamon -- (dalchini) powder
     1/2  teaspoon      black pepper -- (kailimirch) powder
                        salt -- to taste
                        fresh coriander leaves
  10                    almonds

Preparation:

1. Peel and wash potato and carrot and cut into small pieces. 2. Wash cut tomatoes and cabbage. 3. Add garlic and grated ginger. 4. Add 5-6 cups of water and a little salt. 5. Place on fire in a pressure cooker and cook for 10 minutes. Remove from fire. 6. When cool, put everything in the mixer to mash with egg-beater. 7. Sieve and add dalchini powder. Kalimirch powder and salt to taste. 8. Wash and cut mushrooms into small pieces. In a pan heat 1/2 tbsp. butter. Fry mushrooms until pinkish brown and add to the soup. 9. Add the remaining butter. Heat again. Decorate before serving with cut almonds and mushrooms.