Meatless soup with mushrooms and rice

Description

Pickle dried mushrooms and rice cooked in a slow cooker-wonderful Sal dish for a Lenten table. It is not only delicious and nutritious, but also good. Indeed, in its composition, mushrooms are valuable source of protein, lots of vegetables and greens.

Ingredients

Mushrooms

60 g
Onion

1 piece
Carrots
Potatoes

300 piece
Pickled cucumber

300 piece
Figure

60 g
Tomato paste

2 Tbsp
The Apium graveolens Dulce

1 piece
Garlic

2 tooth
Tomato

1 piece
Salt
Sugar

2 pinch
Spices
Bay leaf

1 piece
Vegetable oil

3 Tbsp
Greens
Water

2.5 l

Cooking

Let's start with mushrooms. They should soak overnight, the morning rinse and cover with water (250 ml) and cook for about an hour.

Until the mushrooms are cooked, cucumbers cut into small cubes, cover with water (250 ml) and simmer on low heat for half an hour.

Now for the vegetables. Onions and carrots grind; pour into the bowl multivarki butter. Turn on the mode Frying, 150 degrees for 30 minutes. Pripuskaet vegetables with the lid closed for 10 minutes.

Then add the chopped mushrooms without the broth, stir and cook another five minutes.

Then put the potatoes, cut into medium cubes, pour a little hot water, stir and cook with cover closed until the end of the regime.

Then add rice, cucumbers, water, tomato paste.

Pour in the mushroom broth (it should drain) and the remaining water (hot), add salt, sugar, spices.

Turn mode the Soup for 1.5 hours. 20 minutes before the end of the regime put the chopped garlic, tomato, sliced, celery, sliced thin skibee and Bay leaf.

Add the greens. Give the soup to boil and leave on Heating for half an hour (can be longer).

The pickle soup is so delicious, flavorful and hearty! Apostasies can add in a bowl the sour cream. Bon appetit!

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