Rich Soup with Funchoza and Champignons

Dice the onion finely and coarsely grate the carrot.

Add the onion and carrot to a skillet with preheated oil.

Sauté over medium heat for 3-4 minutes, stirring constantly.

Roughly chop the champignons and add them to the onion and carrot.

Cook, stirring occasionally, until all the liquid has evaporated.

Add the peeled and diced tomatoes, then stir to combine.

Reduce the heat and simmer for 5 minutes.

Stir in the minced garlic, tomato paste, soy sauce, pepper, and salt.

Mix thoroughly and transfer the mixture to a soup pot.

Pour in water and bring the soup to a boil.

Add the funchoza noodles, stir well, and cook for about 2 more minutes.

Remove the soup from the heat.