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Pickle with mushrooms
1 serving
dry mushrooms go through, rinse, pour cold water and leave to swell for 3-4 hours. After that, cook them in the same water, without salt. get the mushrooms, rinse with water and drizzle with straws, and carefully drain the broth so that the sand (if it gets into the broth) remains at the bottom. carrots, onions, parsley, cut into straws and fry in fat. then put everything in the mushroom broth and boil. then put the potatoes, cut into bars, and cook until cooked. add cucumbers, peeled from the skin and seeds, cut into coarse straws, and cook until cooked. put spices, boiled mushrooms at the end of cooking; cucumber brine (to taste). when serving, put sour cream and sprinkle with herbs
dry mushrooms go through, rinse, pour cold water and leave to swell for 3-4 hours. After that, cook them in the same water, without salt. get the mushrooms, rinse with water and drizzle with straws, and carefully drain the broth so that the sand (if it gets into the broth) remains at the bottom. carrots, onions, parsley, cut into straws and fry in fat. then put everything in the mushroom broth and boil. then put the potatoes, cut into bars, and cook until cooked. add cucumbers, peeled from the skin and seeds, cut into coarse straws, and cook until cooked. put spices, boiled mushrooms at the end of cooking; cucumber brine (to taste). when serving, put sour cream and sprinkle with herbs
dried mushrooms - 40 g, parsley roots - 1 pc., carrots - 1 pc., bulb onions - 2 pcs., potatoes - 4 pcs., salted cucumbers - 2 pcs., fat - 2 tbsp. spoons, salt to taste, pepper to taste, dill to taste
