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A time of fasting, as you know, the hardest thing... And dishes with mushrooms as the best suited for these days. Mushrooms are not for nothing called the "forest meat" because according to the amount of protein they are superior to meat. So offer to cook a soup from dried mushrooms and salted mushrooms...
Ingredients for Mushroom pickle
- Mushrooms - 200 g
- Potatoes - 5 PCs
- Onion - 1 piece
- Carrots - 1 piece
- Figure - 5 tbsp
- Black pepper
- Bay leaf - 2 PCs
- Pickled cucumber - 1 piece
Step by step instruction of cooking Mushroom pickle
Dried mushrooms washed and soaked for 20 minutes in hot water. Pour 1 liter of water. Mushrooms wash under running water and allow to drain.
When I opened the jar, the aroma hit the nostrils-horseradish, garlic, sweet pepper... mmmm...
White and mushrooms cut into strips. Water after the the fungi do not empty.
In the pan to score 2 liters of water and bring to the boil. In boiling water throw the mushrooms and cook for 40 minutes.
Potatoes peel and cut arbitrarily. Add to the mushrooms.
Peel the onion and carrots. Onion cut into cubes, carrots straws.
After 10 minutes, loaded potatoes, add the washed rice.
Onion and carrot fry in vegetable oil until soft.
The water, after soaking the mushrooms, strain through a sieve and pour into the bowl with the mushrooms, potatoes and rice.
Boil, cook for another 20 minutes and add the roasted onions+carrots.
Cucumber RUB on a large grater, and together with the roast place in pan.
Salt and pepper are added to taste. Throw a Bay leaf.
After 5 minutes, put chopped parsley and turn off heat.