Lean mushroom pickle with dried mushrooms

Our debriefing begins with mushrooms. The first on this list are dried mushrooms. We take it, boil it. We decant the water through a colander, but do not pour it out, but hold it for later. We cut the mushrooms themselves in the form of a "straw".

Similarly, boiled fresh mushrooms are cut into strips. Pour them into the broth left after cooking dried mushrooms. The broth should be hot, so synchronize the cooking to be on time. It takes five minutes of boiling water to cook fresh mushrooms. In a decoction of dried mushrooms, they need to boil for 15-16 minutes.

Halfway passed. We continue by taking an onion and cutting it into rings. We will save the rings in vegetable oil. After removing it from the stove, we mix tomato paste and pieces of chopped pickles.

We pour boiling water over the pickled mushrooms and cut them in the same way as all our other mushrooms. And so, we combine all the blanks that we have prepared in one saucepan. First comes a decoction of dried mushrooms with pieces of cooked fresh mushrooms floating in it. Then a mixture of onions, pasta and pickles. Cook for more than 10 minutes. Dried mushrooms and arbitrary additives, such as bay leaf, salt and pepper, practically close the ranks. We let them into the soup after the elapsed time, and bring the broth to a boil.

Olives and sour cream come last. And capers, too, if pickles don't seem enough. The last 5 minutes of cooking is limited to cooking with periodic stirring of the hodgepodge. Let's see what we've got. We try, share our impressions.