1. In a pan warm up the olive oil and butter. Finely chop the onion and fry until transparent. Mushrooms mine, cut into slices and add to the onions. Salt, pepper and fry until until all the liquid boils away (10 minutes — 15).
2. Put a large pot on the stove and pour 2.5 liters of cold water. Clean the potatoes and carrots and chop coarsely. When the water comes to a boil in a saucepan, pour to the potatoes and carrots and cook for 7 minutes, then add the mushrooms and onion and cook for another 20 minutes on medium heat. Season with salt and pepper and serve with sour cream and herbs.