The monastery pickle
456 90 минут 8 порции
Offer one of the options lean mushroom pickle, moderately rich, but very nutritious. I hope the light of Lent, this dish will be important.
Ingredients for The monastery pickle
- Mushrooms - 300 g
- Pickled cucumber - 5 PCs
- The Apium graveolens Dulce - 4 PCs
- Pearl barley - 150 g
- Carrots - 1 piece
- Potatoes - 3 PCs
- Leek - 1/2 PCs
- Vegetable oil - 50 ml
- Greens - 1 Puig.
- Garlic - 3 tooth.
- Peppers red hot chilli - 1 piece
- Brine - 1 l
Step by step instruction of cooking The monastery pickle
Dried mushrooms soaked in hot water for 30 minutes, then cut.
Forest mushrooms cut small, because they are virtually not boiled.
Celery stalks cut into arbitrarily.
The leek into half rings.
Potatoes cut in dice,
Carrots prefer to grate it.
Cucumber try to cut smaller to make the pickle they were soft.
In the cauldron well heated sunflower oil. You can use a deep pan, but I used to use cauldrons. Then poured into the cauldron cucumbers, celery, and dried fungus. I use them for flavor, so if they are not available, it is possible to do without them. Stir fry over high heat, stirring thoroughly.
Then add onion, chopped fennel stalks, grated carrot. How to separate the juice, lower the fire and the carcass for about 15 minutes - 20.
Meanwhile put in a saucepan to boil the potatoes with wild mushrooms. I have and aspen, and aspen, and flap mushrooms, in General, everything. Pour the brine, add a little water. It is important to focus on the taste. I love salty, so its proportions would not recommend. Once in the cauldron, everything was protesilaus, spread the contents of the cauldron into the pot, adjust the amount of broth brine and water and cook on medium heat until cooked potatoes and mushrooms.
There also add prepared barley and a pod of red pepper.
Meanwhile, finely cut greens (I used green onions, dill and cilantro)
And the garlic cloves crushed with the flat side of a knife and finely chop too.
At the end of the cooking process turn off the fire, put into a pan of greens and garlic, cover with lid and give it brew for another 10 minutes.
We are all set, looks delicious, smells amazing, can bring to the table. Angel you for a meal!