Description
If you are in a quiet fermentation in the woods found only two or three a penny, don't worry. Cook fragrant soup gruzdenko. A lack of raw material fresh mushroom with ease can make up pickled mushrooms and even pickles. The end result is soft silky soup with a harmonious aroma of mushrooms and cucumbers. Yummy unusual!
Ingredients
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Mushrooms
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Pickled cucumber
1 piece
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Cucumber
1 piece
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Sour cream
150 g
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Potatoes
4 piece
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Water
2 l
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Black pepper
1 pinch
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Salt
Cooking
Mushrooms (I have white) is well cleaned from the ground, rinse and cover with cold water overnight. In the morning, cook the mushrooms in fresh water before lowering the mushrooms on the bottom of the pan, 15 minutes. In the photo here, alas, last year's basket.
Chop the mushrooms to medium dice. Also chop and pickled mushrooms, squeeze them from the brine.
Chop onions into strips and to gild in oil.
Add the mushrooms and cook, stirring, 7 minutes.
Chop the cucumber cubes - fresh smaller salt.
Add the mushrooms and simmer together for 5 -7 minutes.
Pour the sour cream, reduce the heat and simmer the mushrooms with cucumber for 20 minutes.
During this time, cut the potatoes into cubes and boil in one and a half liters of water. Ready potatoes stretch without removing it from the broth, in a large crumb.
Put the mushrooms with the vegetables and cook on minimum heat for 5 minutes. Add black pepper and more salt. Turn off and allow to stand, covered 10 minutes.
Serve with fresh rye bread without adding any greenery, so as not to interrupt the mushroom flavor.
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