Lenten soup "Pickle with mushrooms".


Lent on March 15th. It will run until May 1. During Lent, animal products are excluded from the diet - meat, fish, milk, eggs.
I suggest lean soup.

ngredients: for 4 liters of water:

  • onions 2 pcs.
    -carrot (large) 1 pc.
  • vegetable oil 3 tbsp
  • mushrooms champignons 300 gr.
  • cucumbers (pickled) 4-5 pcs.
    -potatoes 5 pcs.
  • pearl barley 100 gr.
  • dill and parsley greens a small bunch
  • laurel leaves 2-3 pcs.
  • black pepper (ground) to taste
    -salt to taste

Preparation:

  1. Peel the onion and cut into small cubes.
  2. Peel and coarsely grate the carrots.
  3. Wash the mushrooms and cut into slices.
  4. In a frying pan in vegetable oil, fry the onion until golden brown. Then add the mushrooms and fry until the juice evaporates from them. Then add the carrots and sauté lightly.
  5. Peel and cut the potatoes into small cubes.
  6. Finely chop the greens.
  7. Rinse the barley well.
  8. Cut the cucumbers into half rings.
  9. Pour pearl barley with water, bring to a boil, remove foam, add bay leaf, pepper, salt. Add potatoes after 10 minutes. Then after 10 minutes add the roast and cucumbers, after 5 minutes add the herbs and remove from heat.

Bon Appetit.

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Comments 1


Yummy wow

14.04.2021 00:47
0