Cooking takes very little time, about half an hour. The secret of a special taste is in pre-roasting some ingredients, adding special seasonings and spices.
Structure:
- Fresh or frozen mushrooms - 200 g.
- 3 potatoes.
- 1-2 carrots.
- 1 onion.
- 2 cloves of garlic.
- Greens - parsley, dill, basil (50 g)
- Salt, curry, red and black pepper (half a teaspoon each), bay leaf (1-2 leaves), cloves (1-2 sticks), whole black pepper (3-4 peas).
- Refined olive oil for frying (3-4 tablespoons).
- Additives for sophistication - teriyaki sauce (1-2 teaspoons), white balsamic vinegar (1 teaspoon), lemon (1/3).
Cooking takes very little time, about half an hour. The secret of a special taste is in pre-roasting some ingredients, adding special seasonings and spices.
Wash all vegetables. Cut the potatoes into small cubes, pour into a saucepan ¾ filled with boiling water.
Fry the chopped champignons in olive oil with the addition of white pepper. Pour into a pot with potatoes.
Fry chopped or grated carrots in olive oil, adding 1-2 teaspoons of teriyaki sauce, for 5 minutes. Add to the pot with potatoes and mushrooms.
Fry finely chopped onions in olive oil, adding half a teaspoon each of red pepper and curry. Place the golden brown onions in a deep plate or bowl.
After about 25 minutes from the beginning of cooking, when the potatoes are cooked until soft and the mushrooms are ready, pour finely chopped garlic and chopped herbs into the pan. Add bay leaves, black peppercorns and cloves.
Stir, cook for another 5 minutes. Season with a teaspoon of white balsamic vinegar. Pepper, salt, pour in the juice of a third of the lemon. Let it brew on the stove for 20 minutes.
Put the fried onions in a saucepan, stir. Serve hot. Before serving, sprinkle with freshly cut herbs, offer sour cream as an additive.
