Borsch Udmurt with mushrooms and toasts - very tasty first course which will be pleasant to much. Besides, it perfectly will suit the people observing a post.
It is required to you
- 150 g dried white (or any other) mushrooms;
- 100 g of carrots;
- 100 g of onions;
- 300 g of beet;
- 300 g of a white cabbage;
- 100 g of pearl or barley grits;
- 50 g of vegetable oil;
- 1 tablespoon of flour;
- 1/2 h spoon of acetic essence;
- parsley greens;
- salt
- black sprinkling pepper - to taste;
- sour cream;
- rye or gray bread.
Instruction
1. Wash out dried cepes in warm water. Put them in a pan, fill in with cold water and put on fire.
2. Clean carrots and onions. Grate carrots, and small cut onions. Put them on a frying pan, add vegetable oil and a little water in such quantity that vegetables in were shipped in liquid on one third of all volume. Spasseruyte vegetables on weak fire until ready.
3. Small chop beet or grate, put it in a frying pan, fill in with mushroom broth and extinguish. That beet didn't lose the color at suppression, add to it several drops of acetic essence.
4. When mushrooms cook, switch off fire, take out them from broth and cast away on a colander. Let's mushrooms cool down and small cut them.
5. Wash out pearl barley, cut straws cabbage. Again put mushroom broth on fire, pour into it pearl barley, put the cut mushrooms and bring it to the boil. After that put cabbage in borsch and lower fire.
6. You cook borsch until cabbage doesn't become soft. Then put the browned onions and carrots, stewed beet in a pan. Pour flour, salt and pepper, well stir everything, boil borsch some more minutes and switch off fire.
7. Prepare toasts from rye or gray bread. For this purpose cut off from it a crust, slice bread small or cubes. The size a toast can be any. Warm a frying pan with vegetable oil and fry slices in hot oil from two parties before emergence of a ruddy crust.
8. Lay out ready toasts on a plate. If desired rub them with mix of salt and garlic, and it needs to be made quickly until toasts cooled down.
9. Small cut greens of parsley and add to borsch, put sour cream and serve the dish on a table together with ready toasts.