Mushroom soup: the recipe
Mushroom SoupPhoto: ShutterstockIngredients:Porcini mushrooms – 70 gPearl barley – 50 gFresh champignon mushrooms – 60 gFresh – 70 gPotatoes – 700 gOnions – 30 gCarrots – 30 gWater – 500 mlVegetable oil 15 mlFresh thyme – 2 sprigsSalt, pepper to tastePre-soak the cereals in the evening. Cook the prepared cereals separately, blanch the mushrooms separately, one by one, but in the same water. Heat the oil in a saucepan, sauté the vegetables (carrots, onions, potatoes), add thyme, pour in the mushroom broth. If you want a richer taste, use chicken broth instead of water.
Pikeperch with mushrooms: recipe
Pike perch with mushroomsPhoto: ShutterstockIngredients:Pike perch fillet with skin - 150 gThyme - 1 sprigSalt, pepper to tasteOlive oil - 10 gBoiled porcini mushrooms - 50 gCapers - 5 pcs.Broccoli - 90 gSun-dried tomatoes - 10 gFish broth - 50 mlOlive oil - 15 mlGarlic - 2 gDry white wine - 15 mlFry the pike perch (fillet) with thyme, salt and pepper until tender. For garnish, fry the mushrooms until golden brown, add salt, pepper, garlic, sun-dried tomatoes and broccoli, simmer and add wine, evaporate a little, add fish broth and bring to a sauce state. If desired, you can add a little butter.
