I will not deceive my soul and say that I adhere to the Fast, but nevertheless, for this time I will try to limit my gastronomic preferences and culinary delights. So yesterday I found this recipe on the Internet and immediately made it.
To begin with, we boil potatoes “in uniform”. I usually take the smallest tubers for this, wash with a brush and boil for 12-15 minutes, drain the water, and leave the lid open to evaporate the remaining moisture.
Next, we clean the hot potatoes, cut them into quarters and fill them with cucumber brine. The original recipe uses pickle pickles. I have used in the absence of such brine from pickled cucumbers. Leave the potatoes to soak in the brine.
Onions are cleaned and cut into half rings.
Take any mushrooms and cut them. I had already sliced frozen mushrooms.
In a pan with vegetable oil, fry the onion, add the mushrooms and fry for about 10 minutes.
Add the fried mushrooms with onion and butter to the potatoes.
Cut up salted or pickled cucumbers.
We also add them to the potatoes.
Mix the salad, taste for salt, it may be enough. I did not add more vegetable oil, enough from frying mushrooms.
Serve the salad warm, if desired, sprinkle with herbs. .