Finely chop the onion and carrot. Fry in vegetable oil.
Wash cucumbers, cut into thin slices.
Place in a frying pan with onions and carrots and fry over high heat for 5-7 minutes.
Cut the champignons into slices and add to the cucumbers. Fry over high heat, stirring occasionally, until liquid appears.
Add finely chopped garlic, salt, pepper, spices (suneli hops, nutmeg, etc. to taste). Stir, cover and cook over low heat for 10 minutes.
Dilute the flour in hot water and mix with sour cream. Pour the mixture over cucumbers and mushrooms, add chopped dill and mix. Hold the pan on the fire for a couple of minutes.