The original way of serving this dish is suitable for warm salads, and for stews, and for pilaf. The taste of black bread perfectly complements the aromatic and juicy roast with mushrooms.
It is necessary
- - 560 g of potatoes;
- - 320 g of oil;
- - 130 g of onions;
- - 120 ml sour cream;
- - salt pepper;
- - 60 ml of vegetable oil;
- - 1 loaf of black bread (brick);
- - greens.
Instructions
Step 1
Wash the potatoes, peel, cut into small cubes. Peel the onions, rinse and chop finely.
Step 2
Rinse the mushrooms with cold running water, dry and chop. Wash greens and chop finely.
Step 3
Fry the chopped onions thoroughly for 7 minutes in sunflower oil, then add mushrooms and sour cream to it. Simmer them for about 20 minutes.
Step 4
Add chopped potatoes, herbs, salt, pepper, a little water to the mushrooms. Cover the pan with a lid and continue simmering over low heat for another 25 minutes.
Step 5
Cut off the top of the brown bread roll, cut the crumb from the inside of the roll. The sides of the bread should remain about 1 centimeter thick.
Step 6
Transfer the prepared roast into the resulting container, close it with the top of the roll and send it to the oven for 12 minutes.
