We cut cabbage and simmer in a pan together with previously boiled mushrooms until cabbage is ready. Pour everything into a pan, add water and set to cook.
Finely chop the onion, fry in vegetable oil until golden, then add the tomato paste and simmer for another 5 minutes.
Finely chop pickles.
When the mushroom hodgepodge boils, add onions and cucumbers to it. Then add bay leaf, pepper, and salt to taste finely chopped green onions, cover with a lid and cook for another 10 minutes over low heat.