Dry mushrooms in advance soak in warm water for a couple of hours, then cut into large pieces. Small chop the hot pepper. Grind onion, carrots and celery and chop sticks, potatoes cut into small cubes.
Cut the meat into pieces. In a saucepan with a thick bottom heat the oil and brown the meat, add the soaked, chopped mushrooms. Fill with water, bring to a boil and cook over low heat for 30 minutes.
In a deep saucepan, brown the onion.
Add the carrots, celery and red hot pepper, fry all together until soft. Set aside.
Fresh mushrooms to clear, wash and cut into slices, or defrost.
Prepared fresh mushrooms put in a pan with hot oil and well browned. Lightly sprinkle with flour and fry, stirring often.
In the boiling broth to put potatoes, bring to boil, cook over low heat for 5 minutes. Then add the roasting and cook for another 10 minutes.
Add to the pan flour fried with mushrooms, season with salt and pepper to taste, add 2-3 bay leaf, bring to a boil and cook on low heat until ready.
Turn off the fire, and add garlic. Cover and let stand 20 minutes. Soup should be thick.