We put the meat in 1.5 liters of water to cook, throw bay leaf and pepper with peas to it, salt to your taste. Bring to a boil over high heat, then reduce the flame and cook the meat under the lid until it starts to lag behind the bones.
Cut the mushrooms into thin slices. In a pan, heat 2 tbsp. l vegetable oil, put the mushrooms, add marjoram and fry, stirring, about 5 minutes. Transfer the mushrooms to a plate.
Cut into small cubes carrots, onions and celery. Fry in vegetable oil over medium heat until soft, about 10 minutes.
Add tomato paste and fry, stirring, for about 1 more minute. Set aside. We take out the finished meat from the broth and let it cool slightly. Cut into small pieces.
In the hot broth we put the fried vegetables and mushrooms, add the peas. Let it boil and cook for about 6 minutes. Return the meat to the pan, warm the pork and mushroom soup for 3 minutes and remove from heat.