Recipe for lean mushroom pickle, winter version.
Compound:
- 200 grams frozen boiled mushrooms
- 200 grams of potatoes
- 200 grams of pickles
- 2 onions
- 100 grams of frozen sweet peppers
- 150 grams of frozen herbs (parsley, dill)
- 0.5 teaspoon dried basil
- 5-7 allspice peas
- 1-2 bay leaves
- vegetable oil for frying
- salt to taste
Cooking:
- Pour frozen mushrooms with water and put to boil.
- Peel potatoes, cut into strips.
- Place frozen peppers in a bowl.
- Peel the onion, finely chop and fry in vegetable oil until golden brown.
- Add potatoes, fried onions, basil and allspice to the soup.
- Bring the soup to a boil and simmer for 20 minutes.
- Grate pickled cucumbers on a coarse grater and add to the soup 10 minutes before readiness.
- Together with cucumbers, add lavrushka to the soup and salt to taste.
- After cooking, add frozen herbs to the soup and let it brew for about 10 minutes.
- Serve with lean mayonnaise or sour cream if there is no fasting.
