Lean Pickle with Beans and Mushrooms Recipe
The beginning of Lent. I offer you a delicious, healthy and fragrant pickled cucumber.
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. Cooking the roast. Cut the onion and carrot into small cubes.
  2. Fry the onion and carrot in vegetable oil for 2 minutes over medium heat. Cut the pickled cucumber (barrel) into small cubes, put it to the vegetables, fry, simmer for 2 minutes.
  3. Put the tomato paste, squeeze out the garlic, mix.
  4. Add the brine, bring to a boil and simmer for 10 minutes under a closed lid.
  5. At the same time, wash the mushrooms, dry them and chop them. Mushrooms can be taken any by availability and taste, I have oyster mushrooms.
  6. Fry the mushrooms for 2 minutes over high heat in vegetable oil. I immediately take a saucepan with a thick bottom, in which I will then cook soup.
  7. Pour boiling water over the mushrooms, put the diced potatoes, bring to a boil, cook for 10 minutes.
  8. Put the roast in the marinade and bring to a boil. Cook for 5 minutes.
  9. We take canned beans.Put the beans in the brine, stir, bring to a boil, cook for 5 minutes.
  10. Put the bay leaf, a mixture of salt, pepper, chopped dill (I have frozen), bring to a boil.
  11. Turn off the heat, let the marinade stand on the stove for 10 minutes. Serve hot.
  12. Bon Appetit!
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