The set of tasty dishes can be prepared from dried mushrooms as in them gustatory qualities and useful substances perfectly remain. Mushrooms dishes will help to diversify and improve a diet of the people observing a post. Prepare, for example, for a fast table, remarkable mushroom borsch.
It is required to you
- 2 l of water;
- 500 g of beet;
- 30 g of dried cepes;
- 300 g is fresher than cabbage;
- 2-3 potatoes;
- 2 carrots;
- 2 bulbs;
- 75 g of tomato paste;
- 1 tablespoon of sugar;
- 3 tablespoons of vegetable oil;
- 2 tablespoons of vinegar (9%);
- 2 bay leaves;
- 5 peas of a black pepper;
- sour cream
- fresh greens - to taste.
1. Wet dried cepes in cold water for twenty minutes, wash out, drain water. Fill in them with cold water again and put them for the night for swelling.
2. Drain in the morning water from ware with cepes through a colander in a pan and put it on fire. Wash out mushrooms in a colander under a stream of cold water, and then put them in a saucepan with water in which they were killed, and you cook until ready.
3. While mushrooms cook, peel beet, small chop it or grate. Lay out it in the frying pan oiled by vegetable add several drops of vinegar and slightly fry. Add then to the fried beet mushroom broth and you stew it until ready.
4. Small cut onions and carrots, put them in other frying pan and slightly fry on vegetable oil. Pour in a frying pan of a little mushroom broth and you stew vegetables to softness. Then add tomato paste, mix everything and remove a frying pan from fire.
5. Wash and clean potatoes, cut it straws and once again wash out. Chop fresh cabbage.
6. Filter mushroom broth, and cool the welded mushrooms and small cut straws. Again put a pan with broth on fire, bring it to the boil, pour the chopped cabbage and you cook it after boiling of minutes twenty.
7. Put potatoes in mushroom borsch, boil five more minutes. Then add the cut mushrooms, stewed carrots and onions, let's begin to boil, and in five minutes put stewed beet. Boil borsch after boiling ten minutes.
8. Try a dish, if necessary add salt and sugar to mushroom borsch. If desired pour in beet subpaint. Bring borsch to the boil and switch off fire. Serve borsch from dried cepes hot, having filled it at will with sour cream and the cut fresh greens.