Vegetable pickle with mushrooms – a recipe with a photo and a step -by -step description

Vegetable Brier with Mushrooms – a vegetarian version of the classic dish. The most delicious and warm treat.


1 bunch of dill

2 small onions

2 tbsp. l. vegetable oil

50 gr. dry white mushrooms

1 root of Pasternak

1 cup of slave brine

1 bay leaf

1 bunch of parsley

80 gr. celery root

4 potatoes

1 carrot medium size

1 dried parsley root

5 salty cucumbers

1 glass of pearl barley

5-7 peas of fragrant pepper

Recipe for the preparation of a vegetarian bribberry with mushrooms

Rinse the barley and pour two glasses of water, leave the cereal overnight. In the morning, wash the cereal again and pour fresh water. Boil for 15 minutes and drain the water.

Dry is lulling in a coffee grinder. Put ground mushrooms and cereals in a pan, pour everything with two liters of water, bring the liquid to a boil and continue to cook for 35 minutes.

Meanwhile, while the barrel is boiled, we prepare the vegetables. Celery root and carrots pass through a coarse grater. Clean the potatoes and pasteenak and cut into cubes. Parsley root and onion shallow.

In heated vegetable oil, fry the onion for 5 minutes, then add the root of parsley and celery, and carrots. Cook, periodically stirring for another 5-7 minutes. Pasternak and potatoes put in a pan to the brine and cook for another 7 minutes.

We clean the cucumbers from the skin, cut into cubes and pour into the soup. Put the fried roots and cook for 10 minutes. Parsley and dill are chopped and put in a pickle with a bay leaf and fragrant pepper.

Pour the brine from cucumbers, it will replace salt. We continue to cook for another 5 minutes, remove from the stove and let it take a steamer under the lid for 30 minutes.

The vegetable pickle with mushrooms is ready, pleasant to you appetite!

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