Homemade pickle with mushrooms and cucumber - how to cook without meat and pickle barley, step by step recipe photos
Apart from the classic recipe was made with meat, barley and pickles, there are many other variations of this tasty soup. For example the option that will prepare today - Lean pickle mushrooms (dry) and pickles. Try to treat the family this hearty and fragrant soup, and my detailed step by step recipe and made photos will help you in making it.
How to prepare a pickle with mushrooms and barley without
Take 60 grams of dried mushrooms - white, aspen or a brown cap boletus. These fungi are the most fragrant soup.
Fill them with boiling water and will cover a lid. Should be given to steam the mushrooms thoroughly, for at least 30-40 minutes.
After the white fungus thoroughly swell, they need to mince or finely chop with a knife.
In the 1, 5 liters of boiling water add chopped mushrooms and cook them until tender for 15 minutes.
In the meantime, let us the other ingredients for the soup.
150 grams of salted or pickled cucumbers (I personally love the pickled) grind through a large grater.
In a frying pan passiruem onions and carrots.
Add the cucumber and fry for 1 minute.
Next, the pan add 100 milliliters of cucumber brine and boil for 5 minutes.
2 average potatoes clean and cut into cubes.
When the mushrooms cooked, add it to the potatoes. Boil for 5 minutes.
The final step in adding zazharku vegetable soup. Salt to taste and cook until until the potatoes are tender.
After turning off the burners, giving pickle stand, covered for 10 more minutes, so the vegetables and mushrooms could fully share their flavors.
Ladle the soup into bowls and add your favorite greens. Also, in a bowl, you can add mayonnaise or sour cream, depending on your preference.
Ready to pickle mushrooms from a given quantity of products becomes quite thick and very satisfying. Try to vary your menu so soup and dried mushrooms, you might want to store mushrooms annually for the winter in dried form in larger quantities.