Preparation takes not enough time, about half an hour. A secret of a peculiar taste - in preliminary roasting of some components, addition of special seasonings and spices.
Structure:
- The fresh or frozen champignons – 200 g.
- 3 potatoes.
- 1-2 carrots.
- 1 bulb.
- 2 segments of garlic.
- Greens - parsley, fennel, a basil (50 g)
- Salt, curry, pepper red and black (on a half of a teaspoon), bay leaf (1-2 leaves), a carnation (1-2 sticks), the whole black pepper (3-4 peas).
- Purified olive oil for frying (3-4 tablespoons).
- Additives for refinement - teriyaki sauce (1-2 teaspoons), white balsam vinegar (1 teaspoon), a lemon (1/3).
Preparation takes not enough time, about half an hour. A secret of a peculiar taste - in preliminary roasting of some components, addition of special seasonings and spices.
Wash all vegetables. Cut potato in small cubes, fill up in a pan, on ¾ filled with the boiling water.
Fry the cut champignons on olive oil with addition of a white pepper. Pour out in with potato pan.
Fry the crushed or shabby carrot on olive oil, having added 1-2 teaspoons of teriyaki sauce, within 5 minutes. Add to a pan with potato and mushrooms.
Fry small cut onions on olive oil, having added on a half of a teaspoon of paprika and a curry. Lay out the golden fried onions in a soup plate or a pialka.
Approximately in 25 minutes since the beginning of cooking when potato cooks to softness, and mushrooms will be already ready, to pour out small cut garlic and the crushed greens in a pan. Add bay leaf, peppercorn and a carnation.
Mix, boil 5 more minutes. Season with a teaspoon of white balsam vinegar. Pepper, salt, pour in juice of a third of a lemon. Allow to infuse on a plate within 20 minutes.
Lay out fried onions in a pan, mix. On a table to give hot. Before giving to strew with svezhenarezanny greens, to offer sour cream as additive.