Print Recipe
 Pickle with Mushrooms and Rice Recipe
Maggie's pickle filling is a great help for the hostess in the preparation of marinades. Excellent taste of pickles and vegetables.
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Polish Cuisine
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Polish Cuisine
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wash the beef, put it in a saucepan, pour cold water, bring to a boil and cook for about 25-30 minutes.
    Wash the beef, put it in a saucepan, pour cold water, bring to a boil and cook for about 25-30 minutes.
  2. Peeled potatoes.
    Peeled potatoes.
  3. Cut the mushrooms into pieces (as you like).
    Cut the mushrooms into pieces (as you like).
  4. Rinse the rice. Cut the potatoes into cubes. Put the potatoes in the boiling broth and cook for 10 minutes. Then enter the washed rice and cook for another 7-8 minutes.
    Rinse the rice. Cut the potatoes into cubes. Put the potatoes in the boiling broth and cook for 10 minutes. Then enter the washed rice and cook for another 7-8 minutes.
  5. Add chopped mushrooms to the soup and cook for 5-7 minutes. Then add the maggi marinade dressing, bay leaf and cook for 5 minutes. At the end, salt to taste (I did not add salt), pepper. Remove the bay leaf from the soup.
    Add chopped mushrooms to the soup and cook for 5-7 minutes. Then add the maggi marinade dressing, bay leaf and cook for 5 minutes. At the end, salt to taste (I did not add salt), pepper. Remove the bay leaf from the soup.
  6. Serve with sour cream.
    Serve with sour cream.
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