Chop onions and carrots. Fry in vegetable oil.
Wash the cucumbers, cut into thin circles.
Place in a skillet 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 (hops-suneli, nutmeg, etc. to taste). Stir, cover and cook over low heat for 10 minutes.
Dissolve the flour in hot water and mix with sour cream. Pour cucumbers with mushrooms with a mixture, add chopped dill and mix. Keep the pan on the fire for a couple of minutes.