Fill the mushrooms with hot water and leave for 5-6 hours.
Cut the beef into small pieces, cover with water and put the pan on the fire. Cook for 20 minutes. Drain the water and add the mushrooms and Bay leaves to the soup. Cook for another 15 minutes.
During this time, cut the potatoes coarsely. Add the remaining ingredients to the pan. Cook for 10 minutes.
Dice the onion.
In a preheated frying pan, fry the onion in vegetable oil until Golden. And add to the pot. Cook for 5-7 minutes.
Cut the sausages into cubes or circles, fry in a pan and send them to the soup along with the chopped garlic. Cook for 5 minutes. Pour in the cream and cook for 5-7 minutes. Done. When serving, add the chopped egg to the plate. You can also sprinkle with herbs.