The monastery pickle

Description

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

Mushrooms

300 g
Pickled cucumber

5 piece
The Apium graveolens Dulce

4 piece
Pearl barley

150 g
Carrots

1 piece
Potatoes

3 piece
Leeks

0.5 piece
Vegetable oil

50 ml
Greens

1 coup
Garlic

3 tooth
Peppers red hot chilli

1 piece
Brine

1 l

Cooking

First wash the barley and put it to cook. It is brewed longer than other ingredients. I pre-boiled, and the decoction poured. I don't like it.

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 by cubes

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, there, and grated carrots. 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.